Seared Scallop Salad with Dill Vinaigrette

Seared Scallop Salad on a blue-and-white plate

Seared Scallop Salad with Dill Vinaigrette
Makes 4 servings
  • 1 recipe Dill Vinaigrette (recipe follows)
  • 8 cups mesclun greens
  • 2 large oranges, sectioned
  • 1 large shallot, thinly sliced
  • 1 pint gourmet medley grape tomatoes, halved
  • 12 large fresh sea scallops
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 3 tablespoons butter
  1. Prepare Dill Vinaigrette; set aside.
  2. Divide mesclun greens among 4 salad plates. Top with orange sections, shallot, and grape tomatoes.
  3. Sprinkle both sides of scallops evenly with seasoned salt, garlic powder, and pepper.
  4. In a large nonstick skillet, heat oil over high heat. Add scallops; cook for 30 seconds. Add butter; cook for 30 seconds to 1 minute or until browned. Turn scallops, and cook for 1 to 2 minutes or until browned. Place 3 scallops on each salad, and drizzle with Dill Vinaigrette. Serve immediately.

Dill Vinaigrette
  • ½ cup chopped fresh dill
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil
  1. In the container of an electric blender or the work bowl of a food processor, combine dill, lemon juice, Dijon, sugar, salt, and pepper. Process until blended. With blender or food processor running, add olive oil in a slow, steady stream; process until blended.

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