Danish Creamery : Scallops with Lemon Tahini Salad
The trick to making any kind of tahini dressing is to stir it in the jar before mixing it with anything else, as it’s hard to address clumps once they’re in the final dressing. Barring that, this...
Ingredients
- ⅓ cup tahini
- ⅓ cup water
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon white wine vinegar
- ½ teaspoon garlic powder
- 1 Tablespoon honey
- Kosher salt
- freshly ground black pepper
- 5 cups baby arugula
- ¼ cup flat-leaf parsley leaves
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- 1 bunch radishes, thinly sliced
- 1 pound large sea scallops, tough muscle removed
- 2 Tablespoons Danish Creamery European Style Pink Himalayan Salt Butter
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