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You are here: Home / Recipes / Salad

Blackened Scallop Salad

📋 Modified: Aug 13, 2023 Published: Jun 15, 2021 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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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!

Blackened Scallop Caesar Salad with Homemade Dressing in large white bowl

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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.

Jump to:
  • Why We Love This Recipe
  • Scallop Salad Ingredients
  • Substitutions & Variations
  • How to Make a Blackened Scallop Salad
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • More Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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

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.

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📖 Recipe

caesar salad with blackened scallops in white salad bowl

Blackened Scallop Salad

Jami Powell
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!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Salad
Cuisine Italian
Servings 4
Calories 427 kcal

Equipment

  • Salad bowl
  • Salad tongs
  • Colander
  • Oil and vinegar dispensers
  • Knife
  • Cast iron skillet
  • Meat thermometer
  • 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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Nutrition

Serving: 1servingCalories: 427kcalCarbohydrates: 10gProtein: 23gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 84mgSodium: 1028mgPotassium: 668mgFiber: 4gSugar: 2gVitamin A: 13830IUVitamin C: 10mgCalcium: 249mgIron: 3mg
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