Pan Seared Scallops Romantic Dinner Salad (Printable)
Elegant seafood dish featuring seared scallops, mixed greens, and citrus vinaigrette. Perfect for special occasions.
# What You’ll Need:
→ Scallops
01 - 8 large sea scallops, patted completely dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper to taste
→ Salad Components
05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 medium 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 Steps:
01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until fully emulsified. Set aside at room temperature.
02 - In a large mixing bowl, combine baby greens, cherry tomatoes, avocado slices, red onion, pomegranate arils if using, and toasted pine nuts. Drizzle with half the prepared vinaigrette and toss gently to coat evenly.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering hot. Add scallops in a single layer and sear without disturbing for 2-3 minutes until a deep golden crust forms. Flip carefully and cook 2-3 minutes more until opaque throughout. Transfer to a plate.
04 - Divide the dressed salad mixture between two serving plates. Arrange four seared scallops atop each salad. Drizzle with remaining vinaigrette and serve immediately while scallops remain warm.
# Expert Advice:
01 -
- It comes together in under half an hour but tastes like something you would order on a special night out
- The combination of warm seared scallops and crisp fresh greens hits every texture crave
02 -
- Dry scallops are worth hunting down, wet scallops release water and steam instead of sear
- Letting your pan get properly hot before adding scallops is the difference between restaurant results and home cooking disappointment
03 -
- Ask your fishmonger for dry scallops, they are worth every penny and the sear will be dramatically better
- If your scallops feel slimy, give them a quick rinse and extra thorough pat dry before seasoning