Pan Seared Scallops Salad (Print Version)
Seared scallops served on mixed greens with citrus vinaigrette and toasted pine nuts for a fresh touch.
# 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 - Whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified. Set aside at room temperature.
02 - Combine baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts in a large bowl. 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. Add scallops in a single layer and sear without moving for 2 to 3 minutes per side until golden-brown crust forms and centers are opaque.
04 - Divide dressed salad mixture between two serving plates. Arrange warm seared scallops atop each salad. Drizzle remaining vinaigrette over scallops and serve immediately while scallops retain their heat.
# Expert Tips:
01 -
- The contrast between warm, buttery scallops and crisp, cool greens is absolutely addictive
- This looks impressive but comes together in under thirty minutes, perfect for those busy weeknights when you still want something special
02 -
- Dry scallops are absolutely non-negotiable here, and I learned this the hard way after several disappointing attempts
- Letting the pan get properly hot before adding the scallops is the difference between a restaurant-quality crust and a sad, gray seafood experience
03 -
- Never crowd the pan, or the scallops will steam instead of sear, and you will lose that gorgeous crust
- Room temperature scallops sear more evenly than cold ones straight from the fridge