Winter White Salad With Pan Seared Scallops Recipe

Name: Winter White Salad With Pan Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sea scallops, patted dry; salt; fresh ground black pepper; 1/3 cup flavored olive oil (I chop basil and infuse the oil for 1/2 hr or so); 1 lemon, juice of; 1/2 cup raspberry vinegar; 1 teaspoon Dijon mustard; 1 tablespoon sugar; 1 tablespoon poppy seed; 3/4 cup olive oil; ½ cups lettuce (bibb, Boston, Romaine, frisee and Belgian endive); 1 cup sliced mushroom; 1 cup chopped walnuts, , lightly toasted; 1 cup fresh raspberry

Servings: persons

2 lbs sea scallops, patted dry
salt
fresh ground black pepper
1/3 cup flavored olive oil (I chop basil and infuse the oil for 1/2 hr or so)
1 lemon, juice of
1/2 cup raspberry vinegar
1 teaspoon Dijon mustard
1 tablespoon sugar
1 tablespoon poppy seed
3/4 cup olive oil
½ cups lettuce (bibb, Boston, Romaine, frisee and Belgian endive)
1 cup sliced mushroom
1 cup chopped walnuts, , lightly toasted
1 cup fresh raspberry

1
season scalops with salt and fresh pepper.
2
Heat the flavored oil in a skillet over med-high heat.
3
Add scallops and saute.
4
Drizzle with lemon juice and set aside.
5
Make the vinaigrette by whisking together the rasp.
6
vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
7
Add olive oil in a steady stream.
8
Set aside.
9
Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
10
Pour vinaigrette over the top or pass it around.

808

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 14 ingredients. The key ingredients include: 2 lbs sea scallops, patted dry, salt, fresh ground black pepper, 1/3 cup flavored olive oil (I chop basil and infuse the oil for 1/2 hr or so), and more.

Yes, Winter White Salad With Pan Seared Scallops 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!

Winter White Salad With Pan Seared Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions