I saw this recipe posted on Steamy Kitchen and just had to try it. Any excuse to use those vanilla beans I bought on ebay, right?
Needless to say, like all of Jaden’s recipes, it was delicious. Unfortunately, we were only able to find (and afford) the little bay scallops, which, considering we added some chopped pear to the salad, you might struggle to pick out in the photo above. Scallop, or pear? That is the question! But as a seafood drizzle or a salad dressing, the Sweet Chili and Vanilla dressing was a treat. And yes, the recipe does call for ketchup. Do not snub your nose because of this. Make it, and then make your decision.
I think this would be delicious over shrimp – and you might actually be able to see them!
Scallop & Spinach Salad with Vanilla Chili Dressing
Makes 2 servings.
Recipe from Steamy Kitchen.
scallops, shrimp, or whatever floats your boat
salad greens (we used baby spinach)
optional: add chopped pear for some extra flavor and texture.
1 tablespoon bottled sweet chili sauce
1 tablespoon tomato ketchup
1 teaspoon olive oil
1/2 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon water
1 tablespoon lime juice
1 teaspoon minced cilantro
1 pod vanilla or 3 drops vanilla extract
Slice open the vanilla pod and scrape out seeds. Combine with the rest of dressing ingredients.
Pat scallops dry. If you got the frozen kind, it might help to toss them with a dusting of cornstarch to really suck up the moisture. Season with salt and pepper. In hot skillet with cooking oil, sear scallops over high heat until opaque (1-1 1/2 minutes per side depending on how big your scallops are). Remove from heat immediately. Serve scallops on top of salad greens and Sweet Vanilla Chili Dressing.