Pan Seared Scallops Romantic Dinner Salad (Printable)
Elegant seared scallops with mixed greens, cherry tomatoes, avocado, and citrus vinaigrette for a special occasion meal.
# What You’ll Need:
→ Scallops
01 - 8 large sea scallops, patted completely dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper to taste
→ Salad Components
05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils
10 - 2 tablespoons toasted pine nuts
→ Citrus Vinaigrette
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper to taste
# Steps:
01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until fully emulsified. Set aside at room temperature.
02 - In a large bowl, combine baby greens, cherry tomatoes, avocado, red onion, pomegranate arils, and toasted pine nuts. Drizzle with half of the prepared vinaigrette and toss gently to coat evenly.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering. Add scallops and sear without disturbing for 2-3 minutes per side until a deep golden crust forms and centers are opaque. Transfer to a plate.
04 - Divide the dressed salad mixture between two plates. Arrange four seared scallops atop each salad. Drizzle with remaining vinaigrette and serve immediately while scallops are warm.
# Expert Advice:
01 -
- The contrast of warm, buttery scallops against crisp, cool greens creates the most luxurious texture
- It feels like restaurant-quality food but comes together in under 30 minutes
02 -
- Wet scallops will never sear properly, ask your fishmonger for dry scallops or pat them obsessively dry with paper towels
- A ripping hot pan is the difference between restaurant scallops and home cooking disappointment
03 -
- Test your pan heat by flicking a drop of water in first, it should dance and evaporate immediately
- Smoked paprika on the scallops before searing adds depth that makes people ask what your secret is