Pan Seared Scallops Salad (Printable)
A vibrant salad combining seared scallops, mixed greens, and a refreshing citrus dressing.
# What You'll Need:
→ For the Scallops
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→ For the Salad Base
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→ For the Citrus Vinaigrette
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# Directions:
01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until fully emulsified and well combined. Set aside at room temperature.
02 - Place baby greens, cherry tomatoes, avocado slices, red onion, pomegranate arils, and toasted pine nuts in a large bowl. Drizzle with half of the prepared vinaigrette and toss gently to coat evenly without bruising the greens.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering and very hot. Add scallops in a single layer 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 on top of each salad. Drizzle with the remaining vinaigrette and serve immediately while scallops are warm.
# Cooking Tips:
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- The interplay of warm, buttery scallops against bright, tangy greens creates that restaurant-quality contrast that makes you feel like you're dining somewhere fancy
- Everything comes together in under 30 minutes but tastes like you spent hours planning something extraordinary
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- Never rinse scallops—water is the enemy of a good sear, and most scallops sold today are already treated
- The pan must be properly hot before the scallops go in, or you'll end up with rubbery, gray protein instead of golden, tender ones
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- If you're nervous about doneness, use an instant-read thermometer—scallops are perfectly cooked at 120°F internally and will carryover cook as they rest
- A cast iron skillet works beautifully for scallops if you don't have a good nonstick pan, just make sure it's well-seasoned and hot