Warm Scallop Salad with Cumin Recipe

Name: Warm Scallop Salad with Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white wine vinegar; 2 teaspoons dry mustard; 1 ½ teaspoons sugar; ¼ cup corn oil; 3 tablespoons hazelnut oil or 3 tablespoons walnut oil; 4 slices bacon, cut crosswise into 1/2 inch pieces; ⅛ teaspoon cumin; 16 large sea scallops, split horizontally in half; 1 tablespoon lemon juice; 8 cups assorted baby greens; ¼ cup pine nuts

Servings: persons

3 tablespoons white wine vinegar
2 teaspoons dry mustard
1 ½ teaspoons sugar
¼ cup corn oil
3 tablespoons hazelnut oil or 3 tablespoons walnut oil
4 slices bacon, cut crosswise into 1/2 inch pieces
⅛ teaspoon cumin
16 large sea scallops, split horizontally in half
1 tablespoon lemon juice
8 cups assorted baby greens
¼ cup pine nuts

1
Whisk vinegar, mustard and sugar in a small bowl.
2
Gradually whisk in both oils.
3
Season with salt and pepper to taste.
4
Set aside at room temperature.
5
Cook bacon in a large nonstick skillet over medium heat until crisp.
6
Remove to paper towels and set aside.
7
Leave drippings in Skillet.
8
Add cumin to skillet and cook 30 seconds until fragrant.
9
Add scallops and cook 30 seconds per side until opaque in center.
10
Season to taste with salt and pepper.
11
Drizzle with lemon juice and remove from heat.
12
Place baby greens in a large bowl.
13
Toss with enough dressing to coat.
14
Arrange 1 cheese basket on each plate.
15
Fill with salad mixture.
16
Top with warm scallops and sprinkle with pine nuts and bacon.

362

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 3 tablespoons white wine vinegar, 2 teaspoons dry mustard, 1 ½ teaspoons sugar, ¼ cup corn oil, and more.

Yes, Warm Scallop Salad with Cumin 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!

Warm Scallop Salad with Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions