Scallop Salad with Blackened Scallops and Caesar Dressing

Tossed callop salad in a large salad bowl with salad tongs and linen on the side.

5 from 1 vote

Scallop Salad with Blackened Scallops and Caesar Dressing

Scallop Salad with Blackened Scallops and Caesar Dressing is a light, protein-packed, restaurant-style meal that’s easy to prepare, full of flavor, and weeknight-friendly. This scallop salad recipe features tender blackened scallops, crisp romaine, and a creamy Caesar dressing tossed together for ultimate flavor.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Salad

Cuisine: Italian

Servings:

Calories: 485kcal

Author: Jami Powell

Equipment

Ingredients

Salad

10 ounces romaine lettuce washed and chopped
½ cup Parmesan cheese shredded
1 ½ cups toasted crostini or croutons slightly crushed
salt and freshly ground black pepper to taste

Blackened Scallops

12 ounces jumbo sea scallops
1 tablespoon blackening seasoning
1 tablespoon olive oil

Caesar Dressing

½ cup extra virgin olive oil
Juice of ½ lemon
1 large pasteurized egg yolk *see food safety note below
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
1 clove garlic minced
2 anchovy fillets adjust to taste
½ teaspoon Worcestershire sauce

Instructions

In a blender or food processor, combine olive oil, lemon juice, egg yolk, garlic, anchovies, 2 tablespoons of grated Parmesan, Dijon, and Worcestershire sauce.
Blend until smooth and creamy. Taste and adjust seasoning. Chill until ready to use.
Pat scallops dry with paper towels. Coat evenly with blackening seasoning.
Heat olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden and opaque (internal temp 125–130°F). Remove and set aside.
Place romaine in a large salad bowl. Season with salt and black pepper. Add croutons and ½ cup of shredded Parmesan. Toss with Caesar dressing to coat.
Arrange scallops on top. Garnish with more cracked pepper and lemon wedges.

Video

Notes

*Federal Food Safety Note (FDA): Raw or undercooked eggs may contain Salmonella. For dressings like Caesar made with raw yolks, the FDA recommends using pasteurized shell eggs or pasteurized egg products to reduce risk, especially for pregnant people, young children, older adults, or those with weakened immune systems.

Storage Store blackened scallops separately for up to 2 days and dressing for up to 5 days.

Freeze This dish is not freezer-friendly

Reheat: Reheat scallops only 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.

Substitutions

Raw Egg Substitute: Use your favorite bottled Caesar dressing in place of the homemade version for an easy, egg-free option.
Scallops: Chicken or shrimp would be a great substitute for scallops.
Parmesan: Shaved Pecorino Romano works well if you like a sharper bite.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition