Authentic Blackened Scallop Caesar Dinner Salad (with Homemade Dressing)

Name: Authentic Blackened Scallop Caesar Dinner Salad (with Homemade Dressing)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Jumbo sea scallops; Romaine lettuce; Cucumber; Shaved parmesan; Salt (or to taste); Pepper (or to taste); Extra virgin olive oil; Egg; Lemon; Garlic; Anchovies

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Oh, man. It just doesn't get any better than this Authentic Blackened Scallop Caesar Dinner Salad. If you're a Caesar salad lover (like me) and you love your seafood with a little kick, you must give this a try. A few minutes on the stove and this dinner salad will be made in no time. Shave on some of your favorite Parmigiano Reggiano and serve it with crusty bread for a perfect weeknight meal.

Blackened Scallop Caesar Salad with Homemade Dressing in large white bowl

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Ingredients
Instructions
Substitutions
Equipment
Storage
Top Tips
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FAQ
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Ingredients

Scallops
Lettuce - I prefer romaine lettuce for this recipe.
Cucumber
Parmesan
Salt
Pepper

Dressing

Extra virgin olive oil
Egg
Lemon
Garlic
Anchovies

Note: Refer to the recipe card below for exact quantities.

Instructions

Step One: Prepare the Dressing

There are several ways to prepare homemade salad dressings:

1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.

Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.

Step Two: Prepare the Protein

To prepare the scallops, start by blotting them with a paper towel to make sure they are dry. Next, season them with your favorite blackened seasoning. In a cast-iron skillet on medium-high heat, sear the scallops in oil for 1-2 minutes per side, or until they reach a safe internal temperature of 125 degrees F. Baste with butter to add more flavor.

Step Three: Prepare Ingredients

Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Four: Assemble and Serve

Assemble the salad in layers with lettuce on the bottom, followed by fresh diced vegetables, and any additional cheeses, croutons, nuts, and/or seeds.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Substitutions

Protein - Chicken or shrimp would be a great substitute for scallops.

Equipment

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Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

More Recipes

Have leftover ingredients?

Leftover shaved parmesan makes a nice topping for this Arugula Side Salad with Lemon Vinaigrette. It can also be used on your favorite pasta dish!

In the mood for a similar dish?

Try these other salad recipes ideas:

Blackened Shrimp and Avocado Salad

More seafood recipes you will enjoy:

FAQ

Should you cut or tear lettuce?

It may be an old wives tale that you shouldn't cut lettuce. Supposedly, the lettuce will brown a little quicker around the edges, but many people disagree that this is true.

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