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Spicy scallop salad Recipe
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5 from 2 votes

Spicy scallop salad recipe

A quick and bold, yet fresh tasting scallop salad ideal for the summer time when time is better spent outdoors than in the kitchen.
Course Main Course
Cuisine American
Keyword salad, scallop, spicy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 532kcal
Cost 18

Ingredients

Instructions

  • Combine mixed greens, peppers, and avocado in a large bowl and set aside.
    2 teaspoon cayenne pepper, 2 big handfuls of mixed greens, 1 avocado
  • In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne, and salt and pepper to taste. Once combined, slowly mix in the olive oil.
    1 teaspoon sea salt, 3 tablespoon lemon juice, 1 tablespoon paleo mayonnaise, 1 teaspoon Dijon or homemade mustard, ½ cup olive oil
  • In a bowl large enough to hold the scallops, mix the cayenne, salt, and pepper.
    1 lb small sea or bay scallops, Pinch of cayenne pepper, Sea salt and freshly ground black pepper to taste
  • Rinse the scallops and lightly pat dry.
  • Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
  • Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops however, do not allow the cooking fat to burn.
    3 tablespoon cooking fat
  • Place the scallops in the pan and cook for about two minutes per side until they are opaque white and just cooked through.
  • Add the scallops to the bowl of mixed greens and veggies, and add the dressing over the top. Serve while the scallops are still warm.
    2 teaspoon freshly ground black pepper, 1 clove garlic, 2 big handfuls of mixed greens, 1 red bell pepper

Nutrition

Calories: 532kcal | Carbohydrates: 12g | Protein: 15g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 1060mg | Potassium: 586mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1438IU | Vitamin C: 48mg | Calcium: 22mg | Iron: 1mg