Best 8 Scallops Over Salad Recipes

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Indulge in a delightful culinary experience with our curated collection of scallop recipes, each offering a unique taste sensation. Discover how to craft the perfect seared scallops with a crispy exterior and tender, juicy interior, complemented by a zesty lemon butter sauce. Embark on a culinary journey to create succulent scallops wrapped in crispy prosciutto, tantalizing your taste buds with a symphony of flavors. For a refreshing twist, try our pan-seared scallops with a vibrant orange-ginger glaze, adding a burst of citrus and spice to your palate. Craving a hearty and satisfying meal? Our baked scallops with a savory breadcrumb topping and a creamy white wine sauce will surely hit the spot. And for a light and refreshing option, our scallops over salad recipe combines tender scallops with a crisp salad, tossed in a delicate vinaigrette dressing. With so many delectable options, you're sure to find the perfect scallop recipe to satisfy your cravings.

Let's cook with our recipes!

SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE



Seared Sea Scallop Salad With Honey-Lime Dressing Recipe image

A light lime and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Lunch     Salad

Time 25m

Yield 6

Number Of Ingredients 10

For the Honey-Lime Dressing:
About 1/3 cup fresh-squeezed lime juice (2 to 3 limes)
5 teaspoons honey (or to taste)
1 tablespoon white wine or rice vinegar
1/8 teaspoon salt
For the Seared Sea Scallops:
2 tablespoons grapeseed or peanut oil
1 1/2 to 2 pounds sea scallops (patted dry)
3 handfuls Mixed greens (such as pea shoots, watercress or arugula mixed with mesclun)
2 handfuls chopped vegetables (such as orange bell peppers and jicama)

Steps:

  • Gather the ingredients.
  • In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
  • Taste and adjust accordingly.
  • Set aside.
  • Gather the ingredients.
  • 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 the 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: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.

Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g

SPECIAL SCALLOP SALAD



Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

SCALLOP SALAD



Scallop Salad image

Provided by Food Network

Time 20m

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 ounces
1/4 pound sea scallops
2 U-12 shrimp, shelled and cleaned
1/4 pound calamari, cleaned and sliced into rings
1 cup mixed field greens
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/2 Bermuda onion, chopped
1 vine ripened tomato, sliced into wedges
Cucumber slices for garnish
1-ounce vinegar
Salt and pepper to taste
Fresh basil for garnish

Steps:

  • Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.
  • In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

SPICY SEARED SCALLOP SALAD



Spicy Seared Scallop Salad image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 teaspoon cayenne
1 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 pound fresh sea scallops
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Pinch of cayenne
Salt and pepper
1 clove garlic, smashed
1/2 cup olive oil
Mixed greens
1/2 red bell pepper, seeded and cut into strips
1/2 yellow bell pepper, seeded and cut into strips

Steps:

  • Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once.
  • In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens

CARIBBEAN GRILLED SCALLOP SALAD



Caribbean Grilled Scallop Salad image

Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups mixed salad greens
4 cups torn boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Steps:

  • Prepare grill to high heat.
  • Pat scallops dry with a paper towel.
  • Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
  • Coat scallops with cooking spray.
  • Place scallops on grill rack; grill 3 minutes on each side or until done.
  • Remove scallops.
  • Add pineapple to grill rack; grill 2 minutes on each side.
  • Remove pineapple from grill; chop pineapple.
  • Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
  • Chop large pieces of chutney.
  • Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
  • Add dressing to salad, and toss well.
  • Place 1 1/2 cups salad into each of 4 bowls.
  • Arrange 3 scallops over each salad.

Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1

SCALLOP SALAD



Scallop Salad image

This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez's restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 spring onions, cut in half
3 tablespoons olive oil, or more as needed
2 fingerling potatoes, cooked, cooled and cubed
Salt and freshly ground black pepper
4 large scallops, sliced in half horizontally
1 teaspoon sherry vinegar, or more as needed
4 cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)

Steps:

  • Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
  • Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
  • Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 29 grams, Fiber 46 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD



Seared Scallops with Grapefruit-Fennel Salad image

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Provided by The Herbalist & The Carnivore

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon butter
3 tablespoons olive oil, divided
16 large sea scallops
½ medium red grapefruit
½ bulb fennel
3 cups baby spinach leaves
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon diced shallot
1 teaspoon brown mustard
1 teaspoon honey
salt and ground black pepper to taste

Steps:

  • Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
  • While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
  • Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
  • Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g

SCALLOPS WITH SALAD GREENS



Scallops With Salad Greens image

Provided by Craig Claiborne

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound sea or bay scallops
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons olive oil, approximately
1/4 pound red leaf lettuce
1/4 pound corn salad, field salad or mache, available at many greengrocers
1 small bunch watercress
1/4 pound radicchio
2 tablespoons plus 1/2 teaspoon balsamic vinegar
1 1/2 tablespoons butter
1 fresh or canned black truffle shaved as thinly as possible, optional

Steps:

  • If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
  • To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
  • Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
  • If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
  • Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
  • Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
  • Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use the freshest scallops you can find. Fresh scallops should be firm and have a slightly briny smell.
  • Sear the scallops quickly over high heat. This will help to create a nice crust and prevent them from overcooking.
  • Do not overcrowd the pan when searing the scallops. This will cause them to steam instead of sear.
  • Use a variety of greens in your salad. This will add color, texture, and flavor.
  • Dress the salad lightly. You don't want to overpower the delicate flavor of the scallops.
  • Serve the scallops over the salad immediately. This will prevent the scallops from cooling down and becoming tough.

Conclusion:

Scallops over salad is a light and refreshing dish that is perfect for a summer meal. The scallops are seared until golden brown and then served over a bed of fresh greens. The salad is dressed with a simple vinaigrette, which allows the natural flavors of the scallops to shine through. This dish is sure to impress your guests, and it is also a healthy and delicious way to enjoy seafood.

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