Go Back
–+ servings
caesar salad with blackened scallops in white salad bowl

Blackened Scallops Caesar Salad

Jami Powell
Oh, man. It just doesn't get any better than this Blackened Scallops Caesar Salad. If you're a 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.
Print Recipe Pin Recipe
Save Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Italian
Servings 4
Calories 427 kcal

Equipment

Ingredients
  

Dressing

  • ½ cup extra virgin olive oil
  • 2 tablespoons lemon (juice of)
  • 1 large pasteurized egg yolk room temperature
  • 2 tablespoons parmesan grated
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • 1 qty anchovy fillet minced (adjust to taste)

Blackened Scallops

  • 1 pound jumbo sea scallops
  • 1 tablespoon blackening seasoning
  • 1 tablespoon olive oil

Salad

  • 1 head romaine lettuce washed and torn into bite-sized pieces
  • 1 qty cucumber thinly sliced
  • ½ cup parmesan cheese shaved
  • salt to taste
  • freshly ground black pepper to taste

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.

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
Did you make this recipe?Tag @powell.family.cooking on Instagram