This Scallop Salad feels like the kind of salad you might order at a seafood restaurant set on the water. But you’re making it at home instead!
It’s fresh, citrusy, a little sweet from the mango, a little savory from the scallops… and somehow it all comes together in a way that feels both light and satisfying.
If you enjoy a good seafood salad meal, try our recipes for salad nicoise, spicy lemon shrimp salad and mustard dill salmon salad.
The Vibe of This Sea Scallop Salad Recipe
This is a light seafood salad. It’s the kind of thing you make when it’s warm outside and you want something fresh but still interesting. And it’s the kind of salad you make when you’re not in the mood for a typical “salad.”
This is one of those recipes that feels a little different from the usual—and that’s exactly why it stands out. It’s fresh, bright and just the kind of meal that makes you slow down and actually enjoy what you’re eating. You may also like our recipe for lemon scallops over greens.
The Scallops (Don’t Overthink It)
Scallops sound fancy—but they’re actually one of the quickest proteins you can cook.
The key is to get the pan hot, pat the scallops dry and don’t move them around in the skillet too soon. One minute per side is usually all it takes.
They should be golden on the outside, slightly translucent in the center, and tender, not rubbery (check out our scallops with orzo recipe).
That Citrus-Ginger Vinaigrette!
This isn’t your typical dressing. You’ve got orange juice for sweetness, lemon and lime for acidity, ginger for a subtle kick and shallot for depth. The vinaigrette ties everything together without weighing the salad down.
Recipe Tips
- Dry the scallops well: This is what gives you that golden sear.
- Toast the almonds (see tip below): Adds so much more flavor and texture.
- Dress lightly: You can always add more vinaigrette.
- Serve immediately: This is when everything tastes its best.
- Serve something light for dessert: I suggest our very-easy-to-make lemon lush dessert!
How to Toast Almonds:
I toast almonds all the time since I love them so much. And I find that the easiest way to toast almonds is to take out a small skillet and just add the sliced almonds to the skillet and set the heat to medium. Have a wooden spoon handy, and don’t leave those almonds alone! Stir them here and there, and watch the almonds as they begin to turn light brown. Remove them from heat, and scrape them onto a paper towel or plate so they can cool.
🥭 VARIATIONS
- Scallop and Avocado Salad: Add sliced avocado for extra creaminess.
- Spicy Scallop Salad: Add chili flakes or a drizzle of hot honey.
- Tropical Scallop Salad: Use pineapple instead of mango.
- Herb-Heavy Version: Add cilantro or basil for more freshness.
- Shrimp Version: Swap scallops for shrimp for a more budget-friendly option.
🔍 FAQ
- How do you know when scallops are done? Scallops cook very quickly. Look for golden crust on the outside, a slightly translucent center and a firm but tender texture. It usually takes about 1 to 2 minutes per side.
- Why didn’t my scallops sear properly? This can happen if the pan wasn’t hot enough, the scallops were wet or the pan was overcrowded. Dry scallops + high heat = perfect sear.
- Can I use frozen scallops? Yes! Thaw them completely and pat very dry before cooking. This is key for getting that golden crust.
- What can I substitute for mango? Instead of a scallop-mango salad, try pineapple, peaches and nectarines. You still want that sweet contrast.
- Can I make this salad ahead of time? You can prep parts ahead. Make the vinaigrette, and chop the ingredients. Cook the scallops and assemble just before serving.
Scallop Salad
Ingredients
VINAIGRETTE:
- ¼ cup freshly squeezed orange juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small shallot, finely chopped
- 1 medium lime, juiced
- 2 teaspoons grated fresh ginger
- salt and freshly ground black pepper, to taste
SCALLOPS:
- 20 large sea scallops
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
SALAD:
- 6 cups mixed greens
- 2 medium mangoes, peeled and chopped
- 5 whole green onions, sliced
- ½ cup sliced almonds, toasted
Instructions
PREPARE THE VINAIGRETTE:
- In a small bowl, combine the vinaigrette ingredients and mix well. Let stand for 10 to 15 minutes.
- Strain the juice mixture into a bowl, discarding the solids. Whisk the olive oil, salt and pepper into the juice mixture until blended.
PREPARE THE SCALLOPS:
- Rinse the scallops and pat them dry. Remove the "feet" (the small muscle sometimes found on the side of the scallop) and discard.
- Heat the olive oil in a large nonstick sauté pan until almost smoking. Add the scallops to the hot oil and sprinkle with salt and pepper. Cook for 1 minute and then gently turn each one over. Cook 1 minute longer or until translucent in the center. Remove from the heat.
ASSSEMBLE THE SALAD:
- Toss the greens, mango, green onion and almonds with the desired amount of vinaigrette in a salad bowl.
- Divide the salad mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.
Notes
- Pat scallops dry for best sear
- Don’t overcook—1 to 2 minutes per side
- Toast almonds for extra flavor
- Serve immediately for best texture
- Add vinaigrette gradually
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Def going to try this.