Best 5 Special Scallop Salad Recipes

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Tantalize your taste buds with our exquisite Special Scallop Salad, a symphony of flavors and textures that will leave you craving for more. Dive into a delightful journey as we present three tantalizing variations of this culinary masterpiece.

The first recipe, "Seared Scallops on Arugula Salad with Lemon Vinaigrette," features succulent scallops seared to perfection, perched atop a bed of peppery arugula and drizzled with a zesty lemon vinaigrette. This dish offers a harmonious blend of savory and tangy notes, sure to awaken your senses.

Next, embark on a Mediterranean escapade with our "Scallop and Avocado Salad with Feta and Mint." This vibrant salad combines tender scallops, creamy avocado, briny feta, and refreshing mint, all tossed in a zesty dressing. The fusion of flavors and textures in this recipe is truly remarkable.

Last but not least, indulge in the opulence of our "Scallop and Grapefruit Salad with Champagne Vinaigrette." This sophisticated salad showcases sweet and succulent scallops, paired with tangy grapefruit segments and a bubbly champagne vinaigrette. The result is a dish that is both elegant and utterly delectable.

Each recipe in this collection offers a unique take on the classic scallop salad, ensuring that every palate will find something to savor. Whether you're hosting a dinner party or simply seeking a delightful meal, these Special Scallop Salad recipes will undoubtedly impress. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE



Sea Scallop Salad with Meyer Lemon and Pomegranate image

Provided by David Tanis

Categories     quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 Meyer lemon, peel on, diced very small (about 1/2 cup)
1 large shallot, finely diced
Salt and pepper
1 tablespoon white wine vinegar
Olive oil
8 large sea scallops (about 3/4 pound)
Small head radicchio or treviso, torn in large pieces
2 small Belgian endives, red or white, leaves separated
Handful of arugula leaves or watercress, optional
1/4 cup pomegranate seeds

Steps:

  • Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
  • Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
  • Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
  • After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
  • Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams

CRISPY SCALLOP SALAD



Crispy Scallop Salad image

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Provided by Anna Stockwell

Categories     Scallop     Cornmeal     Egg     Orange     Orange Juice     Vinegar     Garlic     Endive     Avocado     Basil     Salad     Wheat/Gluten-Free     Dairy Free     Winter     Dinner

Yield 4 servings

Number Of Ingredients 18

1/2 cup cornstarch
1/2 cup fine-grind yellow cornmeal
2 tsp. Old Bay seasoning
1/2 tsp. baking powder
3 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper
2 large eggs
1 lb. sea scallops (about 16), side muscle removed, patted dry
Vegetable oil (for frying; about 2 cups)
1/4 cup extra-virgin olive oil
1/2 tsp. finely grated orange zest
1/4 cup fresh orange juice
2 Tbsp. white wine vinegar
1 garlic clove, finely grated
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 avocado, sliced
1/2 cup basil leaves

Steps:

  • Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
  • Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
  • Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
  • Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

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

Tips:

  • Choose high-quality scallops. Look for scallops that are plump and firm, with a slightly translucent appearance. Avoid scallops that are brown or discolored.
  • Cook the scallops properly. Scallops should be cooked quickly over high heat until they are opaque and just cooked through. Overcooking will make them tough and rubbery.
  • Use a variety of toppings and dressings. Scallop salad can be customized to your liking with a variety of toppings and dressings. Some popular options include lemon-herb dressing, avocado, crumbled bacon, and toasted nuts.
  • Serve immediately. Scallop salad is best served immediately after it is made. The scallops will start to toughen if they sit for too long.

Conclusion:

Scallop salad is a light and refreshing dish that is perfect for a summer meal. It is also a good source of protein and omega-3 fatty acids. With a few simple ingredients and a little bit of time, you can easily make a delicious scallop salad at home.

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