Pan Seared Scallops Salad (Printer-friendly)

Seared scallops atop mixed greens with citrus vinaigrette, pine nuts, and fresh veggies in a vibrant salad.

# What You’ll Need:

→ Scallops

01 - 8 large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Salad

05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils (optional)
10 - 2 tablespoons toasted pine nuts

→ Citrus Vinaigrette

11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper, to taste

# How to Make It:

01 - Whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified. Set aside.
02 - Gently toss baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts in a large bowl. Drizzle with half of the vinaigrette and toss lightly.
03 - Season scallops with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until very hot. Add scallops and sear without moving for 2–3 minutes per side, until a golden crust forms and the scallops are opaque in the center. Remove from heat.
04 - Divide the salad mixture between two plates. Arrange the seared scallops on top. Drizzle with the remaining vinaigrette.
05 - Serve immediately while the scallops are warm.

# Expert Tips:

01 -
  • The contrast between warm, golden scallops and cool, crisp greens creates that perfect restaurant quality texture at home
  • This salad transforms simple ingredients into something elegant enough for date night but easy enough for Tuesday
02 -
  • Wet scallops will never develop a proper crust, so pat them thoroughly dry with paper towels before seasoning
  • If you are using frozen scallops, thaw them in the refrigerator overnight and press out excess moisture before cooking
03 -
  • Buy dry scallops from a fish counter rather than wet scallops that have been treated with sodium tripolyphosphate
  • Let the scallops come to room temperature for 15 minutes before cooking so they sear evenly instead of steaming from the inside out

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