Warm Scallop Salad With Ginger Dressing Recipe

Name: Warm Scallop Salad With Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 -16 sea scallops; 1 red bell pepper, large, seeded, cored and cut into match sticks (can use 1 small red and 1 small yellow for color); 3 (16 ounce) bags mixed salad greens (red leaf, bibb, arugula, watercress, radiccio, and or or endive are nice); 2 tablespoons olive oil; 2 tablespoons shallots, finely chopped; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 1 ½ teaspoons ginger juice; salt; fresh ground pepper; ½ cup olive oil

Servings: persons

14 -16 sea scallops
1 red bell pepper, large, seeded, cored and cut into match sticks (can use 1 small red and 1 small yellow for color)
3 (16 ounce) bags mixed salad greens (red leaf, bibb, arugula, watercress, radiccio, and or or endive are nice)
2 tablespoons olive oil
2 tablespoons shallots, finely chopped
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1 ½ teaspoons ginger juice
salt
fresh ground pepper
½ cup olive oil

1
Slice scallops horizontally into 1/4 inch thick rounds.
2
In a pan of boiling water, blanch the sliced peppers for 1-2 minutes and rinse under cool water and pat dry.
3
Make the dressing by combining the first 6 ingredients and then whisk them in the oil and set aside.
4
On 6 large salad plates, arrange small mounds of the mixed greens, top with peppers and keep the plates cool.
5
In a large frying pan, heat the 2 tablespoons of olive oil, add the shallots, saute for a minute and push to the side.
6
Salt and pepper the scallops and saute until opaque and just golden on one side.
7
On salad plates, arrange scallops, browned side up, around mounds of greens and drizzle dressing over salad and serve immediately.

350

kcal

Calories

Fat

Carbs

Fat Carbs

* 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.

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 12 ingredients. The key ingredients include: 14 -16 sea scallops, 1 red bell pepper, large, seeded, cored and cut into match sticks (can use 1 small red and 1 small yellow for color), 3 (16 ounce) bags mixed salad greens (red leaf, bibb, arugula, watercress, radiccio, and or or endive are nice), 2 tablespoons olive oil, and more.

Yes, Warm Scallop Salad With Ginger 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!

Warm Scallop Salad With Ginger Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions