Blackened Scallop Caesar Salad with Homemade Dressing

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Ingredients

• Scallops
• Lettuce
• Cucumber
• Parmesan
• Salt
• Pepper

Dressing

• Extra virgin olive oil
• Egg
• Lemon
• Garlic
• Anchovies

See recipe card for quantities.

Substitutions

Variations

Equipment

• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Meat thermometer
• Cutting board

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.

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Recipe FAQ

📖 Recipe

Blackened Scallop Caesar Salad with Homemade Dressing

Jami Powell

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Equipment

• salad bowl
• salad tongs
• colander
• oil and vinegar dispensers
• knife
• frying pan or cast iron skillet
• Meat thermometer
• Cutting board

Ingredients

  

• Jumbo sea scallops
• Romaine lettuce
• Cucumber
• Shaved parmesan
• Salt (or to taste)
• Pepper (or to taste)

Dressing

• Extra virgin olive oil
• Egg
• Lemon
• Garlic
• Anchovies

Food Safety

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 high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.