Seared Sea Scallop Salad With Honey-Lime Dressing

For Dressing: In a nonreactive bowl whisk together lime juice, honey, vinegar, and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.

For Scallops: Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).

Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops.

To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.

Recipe Source: "The Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bond" by Katherine Fausset, et al; (Villard Books)