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.
- Lettuce - I prefer romaine lettuce for this recipe.
- Extra virgin olive oil
Note: Refer to the recipe card below for exact quantities.
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.
- Protein - Chicken or shrimp would be a great substitute for scallops.
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Salad bowl
- Salad tongs
- Oil and vinegar dispensers
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
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.
Buy pre-washed and ready-to-eat lettuce to save time.
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:
More seafood recipes you will enjoy:
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.
Authentic Blackened Scallop Caesar Dinner Salad (with Homemade Dressing)
- Jumbo sea scallops
- Romaine lettuce
- Shaved parmesan
- Salt (or to taste)
- Pepper (or to taste)
- Extra virgin olive oil
- Cook scallops.
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
Cook scallops to a minimum internal temperature of 125°F.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.