Pan Seared Scallops Romantic Dinner Salad (Printable)

Elegant scallop dish with fresh greens and citrus dressing, perfect for special occasions.

# What You Need:

→ Scallops

01 - 8 large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Salad

05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils (optional)
10 - 2 tablespoons toasted pine nuts

→ Citrus Vinaigrette

11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper, to taste

# How to Make It:

01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside at room temperature.
02 - In a large bowl, combine baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts. Drizzle with half of the vinaigrette and toss gently to coat.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering. Add scallops and sear without moving for 2-3 minutes per side until a golden-brown crust forms and scallops are opaque in the center. Transfer to a plate.
04 - Divide the dressed salad between two plates. Arrange 4 seared scallops atop each salad. Drizzle with remaining vinaigrette and serve immediately while scallops are warm.

# Expert Tips:

01 -
  • Restaurant quality scallops with that perfect golden crust are easier than you think
  • The fresh citrus dressing cuts through the richness and brightens every bite
  • Everything comes together in under 30 minutes but tastes like you spent all evening cooking
02 -
  • Wet scallops release water and will never develop a proper crust, so ask for dry scallops or dry them yourself thoroughly with paper towels
  • A cold pan creates rubbery scallops, so let your skillet heat up for at least 3 minutes before adding any oil or seafood
  • Overcooked scallops become tough and chewy, so remove them from heat the moment they turn opaque throughout
03 -
  • Remove the small tough muscle on the side of each scallop before cooking, as it stays chewy no matter how long you sear them
  • Let scallops come to room temperature for 15 minutes before cooking for more even searing
  • Use a fish spatula to flip scallops, as its thin edge slides underneath easily without damaging the crust

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