Seared Sea Scallop Salad with Honey-Lime Dressing Recipe

Maine Sea Scallops
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  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4-6 bowls salad (4-6 servings)
Ratings

By The Cooking Club Cookbook by Katherine Fausset, et al; (Villard Books)

Updated 09/25/17

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

What You'll Need

  • For the Honey-Lime Dressing:
  • About 1/3 cup fresh-squeezed lime juice (2 to 3 limes)
  • 5 teaspoons honey, or to taste
  • 1 Tablespoon white wine or rice vinegar
  • For the Seared Sea Scallops:
  • 2 Tablespoons grapeseed or peanut oil (about)
  • 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 chopped vegetables, such as orange bell peppers and jicama

How to Make It

To make dressing:
In a nonreactive bowl whisk together juice, honey, , and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.

To make scallops:
​Heat oil in a large cast-iron or nonstick skillet over medium-high heat. 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).

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. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops.

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

Per serving: 382 calories, 31 percent calories from fat, 48 grams protein, 16 grams carbohydrates, 2 grams total fiber, 13 grams total fat, 92 mg cholesterol, 700 mg sodium.

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

Nutritional Guidelines (per serving)
Calories 174
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 32 mg
Sodium 520 mg
Carbohydrates 15 g
Dietary Fiber 2 g
Protein 17 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)