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    Home » Meat » Fish & Seafood

    Easy Seared Scallop Salad

    Published: Aug 1, 2020 · Modified: Feb 9, 2024 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Want a great twist on a traditional dish? How about serving up a seared scallop salad? Fresh juicy summer tomatoes, fragrant basil, and creamy mozzarella make up the base of the salad that's topped with tender, well-seared scallops.

    Yes, it is just as good as it sounds. Plus, it is so simple to make! It is perfect for a light summer meal.

    Caprese salad with scallops sprinkled with salt and pepper.

    Summer is the perfect time for lighter meals. The heat makes us yearn for meals that feel a bit cooler, are quick to make, and don't require much cooking.

    Scallops and salad are a winning combination and meet all these requirements. If you enjoy this scallop salad recipe, I think you will also love this shrimp and cucumber salad or this vegetarian black bean and corn salad.

    Why You Will Love This Recipe

    • A summer scallops recipe you will love!
    • Fresh flavors and a delicious combination.
    • Requires minimal cooking and takes just minutes to prepare.

    Ingredients

    What is in this easy scallops and salad recipe? Let's take a look at the simple ingredients you will need to gather.

    • Heirloom tomatoes: Splurge just a bit for juicy heirloom tomatoes in a variety of colors. This will provide you with a variety of flavors, textures, and colors on the plate. The best time to enjoy this dish is definitely in the summer when tomatoes are in season.
    • Fresh mozzarella: Don't settle for anything less than fresh mozzarella. This type of cheese is generally stored in water and has a much creamier, softer texture than other types of mozzarella.
    • Fresh basil: Definitely use fresh basil for the best flavor.
    • Scallops: I bought colossal sea scallops, previously frozen. While fresh is great, if you live in a place far from the sea, frozen seafood is always a good option. Just be sure to use sea scallops which are the larger scallops you see in the grocery store.
    • Olive oil: The perfect oil to use when making Caprese salad. The simple flavors really allow the briny, herbal flavor of the olive oil to shine through.
    • Lemon juice: Use freshly squeezed and serve up more lemon slices or wedges for garnish.
    Seared scallop salad on a white plate with tomato slices and mozzarella.

    How to Make Seared Scallop Salad

    When making this recipe, we're going to start with the salad first because the scallops cook so quickly. That way everything is ready to serve as soon as the scallops are cooked.

    1. Slice your tomatoes. You can use any type of tomatoes you want but the fresher the better. I used heirloom tomatoes as they are just really pretty and make such a lovely plate.
    Slicing a yellow tomato for a salad.
    Slicing small cherry tomato.
    1. Prep the basil. To slice it thinly, roll the leaves, and then thinly slice across into small pieces.
    Rolling up basil leaves to slice thinly.
    A knife slicing basil on a cutting board.
    1. Drain and slice the mozzarella as you prefer. If you're using the log or large round ball, it works great to slice. I used small mozzarella balls called, bocconcini, which are easy to simply cut in half.

    How to Make Cast Iron Seared Scallops

    Now that everything is ready to go, let's start on the scallops. I like to sear mine on a cast iron skillet or griddle. I just love that sear and highly recommend it!

    1. Start by patting them dry.
    Woman patting dry scallops in paper towels.
    1. Heat the griddle over medium heat until it is really hot.
    2. Add the oil to the pan to allow it to heat up.
    3. Add your scallops. Lightly sprinkle the tops of the scallops with salt and pepper.
    4. Let them cook in the same position for at least 3-5 minutes before trying to turn them. You will only want to turn these once.
    5. Once turned, cook the second side for about 30-60 seconds.
    Scallops added to a pan to cook on the first side.
    Scallops are flipped over to cook on the other side.

    TOP TIP: It is good to remember that seafood is generally best cooked hot and fast. So make sure the pan is hot and don't overcook. Nothing worse than dry or chewy seafood.

    How to Serve Scallop Salad

    That's it! It was simple, right? Now, assemble and plate as desired. Once assembled, add a drizzle of olive oil and fresh lemon juice. Then sprinkle it all with a little flaky salt and fresh ground pepper.

    Seared scallop salad on a white plate with forks.

    It's great served alongside tasty grain salad such as this farro salad with apple and walnuts or this vegetable couscous salad.

    Add some fruit to the table. This watermelon and jicama salad or this fruit salad with honey lime make a refreshing side dish to serve up as well.

    Enjoy a summertime dessert such as this cherry and cream ice cream float or a scoop of dairy-free coconut ice cream.

    Expert Tips

    • A hot pan is essential for cooking scallops.
    • Don't move the scallops in the pan after adding them for at least three minutes. This way you get the nice caramel color on the scallops.
    • Use fresh, ripe tomatoes. Whether you choose heirloom or simple red tomatoes it's important that they are ripe. This ensures they are juicy and flavorful.
    • Make sure to remove the moisture from the scallops before cooking especially when using thawed, frozen scallops.
    • Remember with most seafood dishes you want to cook hot and fast. If you don't, you will get tough seafood, and no one wants that!
    • Be sure to prep the salad ingredients first since the scallops cook so quickly.

    How do you make a good sear for scallops?

    There are three important steps. First, make sure your scallops are dry. Next, thoroughly heat the pan before adding the scallops. Last, make sure you place the scallops in the hot pan and don't move or turn for at least three minutes.

    Seared scallop salad on a white plate with tomato slices and mozzarella.

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    For more inspiration

    A Red Spatula

    Easy Seared Scallop Salad

    Amy Sandidge
    Want a great twist on a traditional dish? How about serving up a seared scallop salad? Fresh juicy summer tomatoes, fragrant basil and creamy mozzarella make up the base of the salad that's topped with tender, well-seared scallops.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine Italian
    Servings 3 servings

    Equipment

    • Cast iron skillet or nonstick pan

    Ingredients
      

    • 1-2 heirloom tomatoes, sliced
    • 3-4 basil leaves, sliced or torn
    • ½ pound scallops I used colossal, but you can use whatever kind you prefer!
    • olive oil
    • salt and pepper to taste
    • fresh lemon juice
    • ½ pound fresh mozzarella, sliced or prepped for serving

    Instructions
     

    • You will arrange the salad part however you want for serving. I make sure my tomatoes, basil and mozzarella are prepped before I start my scallops as they cook so quickly.
    • Heat a cast iron skillet or nonstick skillet over medium heat. Once it is heated, add enough oil to cover the bottom of the pan. Heat the oil.
    • When your pan is pretty hot, add in your scallops. Cook on one side for about 3 minutes. Sprinkle with salt and pepper. Carefully flip and cook on the other for about 30-45 seconds.
    • Now, add your scallops to the plated caprese salad.
    • Drizzle with a little more olive oil, fresh lemon juice, salt and pepper. That's it. Ready to go within 10-15 minutes. It is so worth it!
    • Now sit back and enjoy. You deserve it!

    Notes

    A hot pan is essential for cooking scallops.
    Don't move the scallops in the pan after adding them for at least three minutes. This way you get the nice caramel color on the scallops.
    Use fresh, ripe tomatoes. Whether you choose heirloom or simple red tomatoes it's important that they are ripe. This ensures they are juicy and flavorful.
    Make sure to remove the moisture from the scallops before cooking especially when using thawed, frozen scallops.
    Remember with most seafood dishes you want to cook hot and fast. If you don't, you will get tough seafood, and no one wants that!
    Be sure to prep the salad ingredients first since the scallops cook so quickly.
    Keyword scallops and salad, scallops salad, seared scallop salad
    Tried this recipe?Let us know how it was!
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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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