Seared Sea Scallop Salad With Honey-Lime Dressing Recipe

Maine Sea Scallops
Corbis via Getty Images / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
242 Calories
6g Fat
17g Carbs
32g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 242
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 62mg 21%
Sodium 1068mg 46%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 32g
Vitamin C 15mg 75%
Calcium 36mg 3%
Iron 1mg 7%
Potassium 614mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A light and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens. 

"The Cooking Club Cookbook" by Katherine Fausset (Villard Books)


For the Honey-Lime Dressing:

  • 1/3 cup freshly squeezed lime juice, from 2 to 3 limes

  • 5 teaspoons honey, or to taste

  • 1 tablespoon white wine vinegar, or rice vinegar

  • 1/8 teaspoon salt

For the Seared Sea Scallops:

  • 2 tablespoons grapeseed oil, or peanut oil

  • 1 1/2 to 2 pounds sea scallops, patted dry

  • 3 handfuls mixed greens, such as pea shoots, watercress or arugula mixed with mesclun

  • 2 handfuls vegetables, such as orange bell peppers and jicama, chopped

Steps to Make It

Make the Dressing

  1. Gather the ingredients.

  2. In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.

  3. Taste and adjust accordingly.

  4. Set aside.

Make the Scallops

  1. Gather the ingredients.

  2. Heat oil in a large cast-iron or nonstick skillet over medium-high heat.

  3. Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).

  4. Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.

  5. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).

  6. Transfer to a plate; repeat with remaining scallops.

  7. To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.

Recipe Source: by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.