Scallop Salad With Cumin Dressing Recipe

Name: Scallop Salad With Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 1 ½ tablespoons sherry wine vinegar or 1 ½ tablespoons red wine vinegar; 1 fresh jalapeno pepper, seeded, minced; 2 teaspoons freshly ground cumin seeds; salt & freshly ground black pepper; 4 scallions, chopped (white and light green parts); 1 large tomatoes, peeled, seeded, chopped; 3 cups water; 1 cup dry white wine; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves; 1 bay leaf; 5 whole black peppercorns; 1 lb bay scallop; 1 head bibb lettuce (or radicchio, or a combination of the two)

Servings: persons

6 tablespoons olive oil
1 ½ tablespoons sherry wine vinegar or 1 ½ tablespoons red wine vinegar
1 fresh jalapeno pepper, seeded, minced
2 teaspoons freshly ground cumin seeds
salt & freshly ground black pepper
4 scallions, chopped (white and light green parts)
1 large tomatoes, peeled, seeded, chopped
3 cups water
1 cup dry white wine
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1 bay leaf
5 whole black peppercorns
1 lb bay scallop
1 head bibb lettuce (or radicchio, or a combination of the two)

1
Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
2
Combine scallions and tomato in mixing bowl.
3
Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan.
4
Add scallops and poach 2 minutes.
5
Drain and let cool to room temperature.
6
Add scallops and vinaigrette to tomato mixture; toss to combine well.
7
Taste and adjust seasonings.
8
Separate lettuce leaves and arrange in bed on each of 4 serving plates.
9
Spoon scallop salad on lettuce and serve at once.

294

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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 ½ tablespoons sherry wine vinegar or 1 ½ tablespoons red wine vinegar, 1 fresh jalapeno pepper, seeded, minced, 2 teaspoons freshly ground cumin seeds, and more.

Yes, Scallop Salad With Cumin Dressing 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!

Scallop Salad With Cumin Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions