Grilled Scallop Salad Recipe

Name: Grilled Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon freshly ground black pepper, divided; 3/8 teaspoon salt, divided; 12 large sea scallops (about 1 1/2 pounds); 1 English cucumber, halved lengthwise; Cooking spray; 2 tablespoons fresh lime juice; 2 teaspoons extra-virgin olive oil; 4 cups torn romaine lettuce; 3 cups (1-inch) cubed seedless watermelon; 1/4 cup fresh mint leaves, torn; 1/2 peeled avocado, cut into 8 slices

Servings: persons

1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops (about 1 1/2 pounds)
1 English cucumber, halved lengthwise
Cooking spray
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 cups torn romaine lettuce
3 cups (1-inch) cubed seedless watermelon
1/4 cup fresh mint leaves, torn
1/2 peeled avocado, cut into 8 slices

1
Preheat grill to medium-high heat.
2
Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
3
Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.
4
Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 teaspoon freshly ground black pepper, divided, 3/8 teaspoon salt, divided, 12 large sea scallops (about 1 1/2 pounds), 1 English cucumber, halved lengthwise, and more.

Yes, Grilled Scallop Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Scallop Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions