This Scallop Salad is a fresh and flavorful twist on a classic, featuring blackened scallops over crisp romaine, tossed in a creamy Caesar dressing. Finished with parmesan and crunchy croutons, it’s a light yet satisfying meal perfect for any occasion!
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Scallop salad is a coastal-inspired dish that highlights the delicate, sweet flavor of fresh seafood, often paired with crisp greens and bright citrus. This Blackened Scallop Caesar Salad brings a unique variation to the classic, much like this Blackened Shrimp and Avocado Salad or this delicious Seared Ahi Tuna Salad.
Why We Love This Recipe
- Perfectly Seared Scallops: Blackened seasoning adds a bold, smoky crust to the tender scallops.
- Classic Caesar Flavor: Crisp romaine, parmesan, and creamy dressing bring a restaurant-quality taste.
- Quick & Easy: Ready in just 20 minutes for a fast, elegant meal.
- Light Yet Satisfying: A protein-packed salad that’s fresh, flavorful, and filling.
Scallop Salad Ingredients
- Scallops: Large sea scallops that are super tender with a spicy outer layer add tremendous flavor.
- Romaine Lettuce: Chosen for its crunch and mild taste.
- Cucumber: Makes a refreshing and crunchy edition to this classic salad.
- Parmesan: Adds a rich and slightly salty flavor that makes the salad taste amazing.
- Salt and Pepper: To enhance the other flavors.
- Caesar Dressing
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Protein: Chicken or shrimp would be a great substitute for scallops.
How to Make a Blackened Scallop Salad
STEP 1: Make the Dressing
Blend olive oil, egg yolk, lemon juice, garlic, anchovy, Worcestershire, Dijon, and parmesan in a food processor until smooth and creamy. Refrigerate until ready to use.
STEP 2: Season the Scallops
Pat the jumbo sea scallops dry with a paper towel. Coat them evenly with blackening seasoning in a shallow bowl.
STEP 3: Sear the Scallops
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.
STEP 4: Assemble the Salad
Toss romaine and cucumber with Caesar dressing. Top with blackened scallops, shaved parmesan, and fresh black pepper. Serve immediately.
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 to ensure a perfect 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 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)—avoid microwaving. Toss fresh salad with dressing and top with warmed scallops before serving.
Recipe FAQs
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.
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.
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.
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📖 Recipe
Blackened Scallop Salad
Equipment
- Knife
- Cast iron skillet
- Cutting board
Ingredients
Salad
- 1 head romaine lettuce washed and torn into bite-sized pieces
- 1 cucumber thinly sliced
- ½ cup parmesan cheese shaved
- salt to taste
- freshly ground black pepper to taste
Blackened Scallops
- 1 pound jumbo sea scallops
- 1 tablespoon blackening seasoning
- 1 tablespoon olive oil
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons lemon (juice of)
- 1 large pasteurized egg yolk room temperature
- 2 tablespoons parmesan grated or shaved
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 anchovy fillet minced (adjust to taste)
- ½ teaspoon Worcestershire sauce
Instructions
Dressing
- In a blender or food processor, combine the extra virgin olive oil, egg, lemon juice, minced garlic, and anchovies.
- Blend on low speed until the ingredients are well combined and the dressing is smooth and creamy. Adjust seasoning if necessary. Refrigerate until ready to use.
Blackened Scallops
- Pat the jumbo sea scallops dry with paper towels to remove excess moisture.
- In a shallow bowl, coat the scallops evenly with the blackening seasoning.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Carefully add the seasoned scallops to the hot skillet, making sure not to overcrowd the pan.
- Cook the scallops for 2-3 minutes on each side, until they develop a nice sear and are opaque in the center. Adjust cooking time based on the size of the scallops. Remove from heat and set aside.
Salad
- In a large salad bowl, combine the torn romaine lettuce and sliced cucumber.
- Drizzle a portion of the Caesar dressing over the salad and gently toss to coat the greens evenly. Add more dressing as needed.
- Season the salad with a pinch of salt and freshly ground black pepper, adjusting to your taste preferences.
- Arrange the blackened scallops on top of the dressed salad. Sprinkle the shaved parmesan cheese over the scallops and greens.
- Garnish with additional cracked black pepper and a lemon wedge.
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