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November 13, 2012

Spicy Scallop Salad Recipe

“Scallops are a great dinner option, as they are quick and easy to prepare. They aren’t a very popular source of protein, but it’s a shame because they are nutritious and blend very well with many flavors. They are a good source of vitamin B12, magnesium, zinc, selenium and phosphorus, many of which are lacking in many people’s diet.

If you are not a fan of scallops, shrimp would be a great substitute. In addition, the vinaigrette is very versatile, making it a great topper for many salads.”—


Spicy Scallop Salad Recipe

2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon sea salt;
1 pound small sea or bay scallops
3 Tablespoons lemon juice (about 1.5 lemons)
1 Tablespoon paleo mayonnaise, optional (see website)
Pinch of cayenne pepper
1 teaspoon Dijon or homemade mustard
1 clove garlic, minced
1/2 cup olive oil
2 big handfuls of mixed greens
1 red bell pepper, seeded and cut into strips
1 avocado, cubed
Sea salt and freshly ground black pepper to taste
3 Tablespoons cooking fat

Get your chopping done first and save the scallops for last to ensure they are still warm upon serving.

Combine mixed greens, peppers, and avocado in a large bowl and set aside.

In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne, and salt and pepper to taste. Once combined, slowly mix in the olive oil.

In a bowl large enough to hold the scallops, mix the cayenne, salt, and pepper.

Rinse the scallops and lightly pat dry.

Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.

Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking fat to burn.

Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.

Add the scallops to the bowl of mixed greens and veggies, and add the dressing over top. Serve while the scallops are still warm.

There you have it! A quick and easy salad that will help limit your time in the kitchen.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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