Seared Sea Scallop Salad with Honey-Lime Dressing Recipe

By Peggy Trowbridge Filippone

Updated 05/21/19

Maine Sea Scallops
Corbis via Getty Images / Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4-6 bowls salad (4-6 servings)
Nutritional Guidelines (per serving)
174 Calories
5g Fat
15g Carbs
17g Protein
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Nutrition Facts
Servings: 4-6 bowls salad (4-6 servings)
Amount per serving
Calories 174
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 32mg 11%
Sodium 520mg 23%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Protein 17g
Calcium 27mg 2%
*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)

Ingredients

  • 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

Steps to Make It

To make dressing:

  1. In a nonreactive bowl whisk together juice, honey, , and salt until honey is completely incorporated.

  2. Taste and adjust accordingly.

  3. Set aside.

To make scallops:

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

  2. 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).

  3. 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.

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

  5. 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.