INGREDIENTS:
1 Box Mind Blown Dusted Scallops (8oz) defrosted
2 Cups Arugula (5oz)
1 tablespoon Mint, chopped
1 tablespoon Basil, chopped
2 cups Butternut squash, large dice and roasted
1/2 cup Pickled carrot and Daikon- pickled store bought
Olive oil
Salt & pepper to taste
Horseradish Cocktail Sauce
1 cup ketchup
2 tablespoon horseradish
1 teaspoon Worcestershire sauce
pinch of cayenne
Salt & pepper to taste
*optional - shot of vodka
DIRECTIONS:
1) Toss the cubed butternut squash with a little olive oil, salt and pepper to taste. Air-fry 350 or in oven until tender and slightly golden; let cool.
2) In the meantime, make the cocktail sauce. Toss everything in a bowl and incorporate with a whisk; season to taste.
3) Prepare the Mind Blown Dusted Scallops. Heat a skillet with a little olive oil until you see a whispering smoke. Add the Mind Blown Dusted Scallops little by little making sure not to overcrowd the pan. Sear on medium heat for a minute and toss. Finish searing until golden and crispy.
4) Assembly the salad. On a plate, add some cocktail sauce and schmear. Toss arugula, mint, basil, butternut and pickled daikon and carrot in a bowl with a little olive oil and light cocktail dressing. Season with salt and pepper to taste.
5) Finally, scoop and place salad on a plate and carefully place scallops over the salad to finish! ENJOY!