Grilled Scallop Salad Recipe

Name: Grilled Scallop Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 plum tomatoespeeled, seeded and cut into 1/4-inch dice; 1 tablespoon minced shallot; 2 teaspoons balsamic vinegar; 2 tablespoons fresh lemon juice; 1/2 teaspoon coarsely cracked black pepper; Salt; 1/3 cup plus 1 tablespoon extra-virgin olive oil; 2 teaspoons vegetable oil; Six 1/4-inch-thick crosswise slices of red onion; 6 loosley packed cups frisee, tough stems removed; 18 jumbo sea scallops; Freshly ground pepper

Servings: persons

2 plum tomatoespeeled, seeded and cut into 1/4-inch dice
1 tablespoon minced shallot
2 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon coarsely cracked black pepper
Salt
1/3 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons vegetable oil
Six 1/4-inch-thick crosswise slices of red onion
6 loosley packed cups frisee, tough stems removed
18 jumbo sea scallops
Freshly ground pepper

1
In a small bowl, combine the tomatoes, shallot and balsamic vinegar.
2
In another small bowl, whisk together the lemon juice, cracked black pepper and salt.
3
Gradually whisk in 1/3 cup of the olive oil.
4
In a large nonstick skillet, heat the vegetable oil.
5
Add the onion slices in a single layer and cook over moderately high heat until golden, about 3 minutes per side.
6
Transfer the onions to a plate and separate into rings.
7
In a large bowl, thoroughly toss the frisee with two -thirds of the dressing.
8
Mound the salad on 6 plates and top with the onion rings.
9
Light a grill or heat a grill pan over moderately high heat.
10
In a bowl, toss the scallops with the remaining 1 tablespoon olive oil and season them with salt and ground pepper.
11
Grill the scallops until golden and just cooked though, about 1 1/2 minutes per side.
12
Arrange 3 scallops around the edge of each salad and spoon the diced tomatoes on top.
13
Drizzle the remaining dressing over the scallops and serve at once.

211

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 plum tomatoespeeled, seeded and cut into 1/4-inch dice, 1 tablespoon minced shallot, 2 teaspoons balsamic vinegar, 2 tablespoons fresh lemon juice, 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