Steak And Scallops Salad Recipe

Name: Steak And Scallops Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups spinach; 1/4 cup red onion, thinly sliced; 2 cups arugula or 2 cups additional spinach; 1/4 cup cherry tomatoes, halved; 6 ounces gorgonzola, coarsely crumbled; salt and pepper, to taste; 1 lb steak, pan-fried or grilled to your liking (such as New York or filet mignon); 1/2 lb scallops; 1/2 cup red wine vinegar; 3 tablespoons lemon juice; 2 teaspoons honey; 2 teaspoons salt; fresh ground black pepper; 1 cup olive oil

Servings: persons

4 cups spinach
1/4 cup red onion, thinly sliced
2 cups arugula or 2 cups additional spinach
1/4 cup cherry tomatoes, halved
6 ounces gorgonzola, coarsely crumbled
salt and pepper, to taste
1 lb steak, pan-fried or grilled to your liking (such as New York or filet mignon)
1/2 lb scallops
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
fresh ground black pepper
1 cup olive oil

1
Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
2
With the machine running, gradually blend in the oil.
3
You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
4
In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
5
Toss the salad with enough vinaigrette to coat.
6
Season the salad with salt and pepper, to taste.
7
Arrange the salad on a platter or in 4 individual bowls.
8
Season the scallops with salt and pepper.
9
Heat a large skillet and coat with non-stick spray.
10
Add the scallops and saute until cooked through, about 3 minutes on each side.
11
Remove the scallops and add to the top of the salad.
12
Cut the steaks crosswise into thin slices.
13
Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
14
Drizzle more vinaigrette over the steak slices and serve.

873

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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: 4 cups spinach, 1/4 cup red onion, thinly sliced, 2 cups arugula or 2 cups additional spinach, 1/4 cup cherry tomatoes, halved, and more.

Yes, Steak And Scallops 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!

Steak And Scallops Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions