Scallop Salad (Blackened Scallops with Caesar Dressing)

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Scallop Salad (Blackened Scallops with Caesar Dressing) is a light, protein-packed, restaurant-style meal that's easy to prepare, full of flavor, and weeknight-friendly. This scallop salad recipe features tender blackened scallops, crisp romaine, and a creamy Caesar dressing tossed together for ultimate flavor.

If you love seafood dinners like this, try our Blackened Shrimp and Avocado Salad or this delicious Seared Ahi Tuna Salad.

Tossed callop salad in a large salad bowl with salad tongs and linen on the side.

Scallop Caesar Salad at a Glance 🔎

🕒 Prep Time: 15 minutes
🔥 Cook Time: 10 minutes
👥 Servings: 4
🍽️ Course: Main Course, Salad with Protein
🌍 Cuisine: Italian-Inspired Recipe
👩‍🍳 Pair With: Garlic Bread, Baked Corn on the Cob, or Garlic Baby Red Potatoes
⭐ Difficulty Level: Easy
💡 Total Time: 25 minutes

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This recipe is proof that salads don't have to be boring. The scallops are delicious with the Caesar dressing and makes this feel like a complete meal. ~Jami

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Scallop Caesar Salad at a Glance 🔎
Why We Love This Recipe
Scallop Salad Ingredients
Substitutions & Variations
How to Make a Scallop Salad with Blackened Scallops and Caesar Dressing
Expert Tips for Success
Storage
Recipe FAQs
More Salad Recipes You'll Love ♥️
📖 Recipe
💬 Share Your Thoughts

Why We Love This Recipe

Perfectly Seared Scallops: Blackened seasoning adds a bold, flavorful crust to the tender scallops.
Classic Caesar Flavor: Crisp romaine, parmesan, and creamy dressing bring a restaurant-quality taste.
Quick & Easy: Ready in just 25 minutes for a fast, elegant meal.
Light Yet Satisfying: A protein-packed salad that's fresh and filling.

Scallop Salad Ingredients

Here's what makes this Blackened Scallop Salad stand out. Each ingredient brings its own texture and flavor to balance the whole dish.

A labeled image of everything needed to make a blackened scallop salad.

Scallops: Large sea scallops stay tender inside while the spicy blackened crust adds big flavor. We pat scallops completely dry before seasoning. This helps them sear instead of steam.
Romaine Lettuce: Crisp, fresh, and mild, it gives a sturdy base that holds up to the warm scallops and creamy dressing. Don't overdress the lettuce. We add dressing gradually and toss lightly so it keeps its crunch.
Parmesan: A little salty, a little nutty. Parmesan ties everything together and adds richness to every bite.
Caesar Dressing: Creamy, garlicky, and tangy, it clings to the lettuce and scallops for that classic Caesar flavor. Chill the dressing before tossing so the salad feels crisp and refreshing.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

Raw Egg Substitute: Use your favorite bottled Caesar dressing in place of the homemade version for an easy, egg-free option.
Scallops: Chicken or shrimp would be a great substitute for scallops.
Parmesan: Shaved Pecorino Romano works well if you like a sharper bite.

How to Make a Scallop Salad with Blackened Scallops and Caesar Dressing

Caesar dressing being blended in a cup with an immersion blender.

STEP 1: Make the Dressing

Blend olive oil, pasteurized egg yolk, lemon juice, garlic, anchovy, Worcestershire, Dijon, and parmesan in a food processor until smooth and creamy. Refrigerate until ready to use.

*See Food safety note regarding raw egg safety in recipe card.

STEP 2: Season and Sear the Scallops

Pat the jumbo sea scallops dry with a paper towel. Coat them evenly with blackening seasoning in a shallow bowl.

Heat olive oil in a skillet over medium-high heat. Add the seasoned scallops and cook 2-3 minutes per side until golden brown and opaque in the center.

Salad being tossed with Caesar dressing, croutons, and parmesan cheese.

STEP 3: Toss the Salad

Place romaine in a large salad bowl. Season with salt and black pepper. Add croutons and Parmesan. Toss with Caesar dressing to coat.

Scallop salad with seared blackened scallops on top in a serving bowl.

STEP 4: Add Scallops and Serve

Top with blackened scallops. Garnish with more cracked pepper and lemon wedges.

Serve immediately.

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Expert Tips for Success

👩‍🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!

✔️ DO Pat scallops dry before seasoning for a good sear.
✔️ DO Use a hot skillet to create a crispy blackened crust.
✔️ DO Toss the salad just before serving to keep the greens crisp.
❌ DO NOT Cook scallops too long, or they'll become tough and rubbery.

Storage

Store blackened scallops separately for up to 2 days and dressing for up to 5 days. Reheat scallops in a skillet (1-2 min per side) or oven at 300°F (5-7 min). Toss fresh salad with dressing and top with warmed scallops before serving.

Recipe FAQs

How do you get a perfect sear on scallops?

To achieve a perfect sear, pat scallops completely dry, season them well, and cook them in a hot skillet with minimal oil. Avoid overcrowding the pan so they develop a golden crust instead of steaming.

Can I make blackened scallops ahead of time?

Yes, but they're best enjoyed fresh. If prepping ahead, cook scallops and store them separately, then reheat in a dry skillet for 1-2 minutes per side before serving.

What is the best dressing for a scallop salad?

A Caesar dressing pairs well with blackened scallops, as its creamy, garlicky flavor balances the smoky spice. A lemon vinaigrette also works for a lighter option.