Scallop Salad
Updated Feb. 21, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2spring onions, cut in half
- 3tablespoons olive oil, or more as needed
- 2fingerling potatoes, cooked, cooled and cubed
- Salt and freshly ground black pepper
- 4large scallops, sliced in half horizontally
- 1teaspoon sherry vinegar, or more as needed
- 4cups mixed greens and herbs (sorrel, frisée, arugula, cilantro)
Nutritional analysis per serving (2 servings)
541 calories; 27 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 35 grams dietary fiber; 3 grams sugars; 20 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a dry skillet on medium-high heat. When the skillet is hot, add the spring onions, cut-side down, and cook until charred. Remove from heat, chop and put in a large serving bowl.
- Step 2
Reduce skillet heat to medium; add 1 tablespoon olive oil and the potatoes. Sprinkle with salt and cook until browned; remove and add to the serving bowl.
- Step 3
Keep the skillet on medium heat, and add 1 tablespoon olive oil and the scallops. Sprinkle with salt and pepper, and cook for 1 minute, never turning. Turn off the heat. Add an additional tablespoon olive oil and the sherry vinegar and stir. Add the scallops, cooking liquid and mixed greens and herbs to the bowl with the spring onions and potatoes and toss, adding more olive oil and vinegar as needed. Taste and adjust the seasoning; serve.
Private Notes
Comments
Wonderful! Easy. Quick. We had a pound of scallops (7), and I didn't want to slice them in half horizontally, because I thought they might get overcooked, so I cooked them for 1 minute on each side. Worked well.
A superb luncheon salad with a nice chablis is hard to beat. A splash of vermouth on the scallops at the end deglazes the pan. Shrimp also works very well.
Used scallions as available also left potatoes out of salad mix and placed on top fir crispy texture. Also added garden French Breakfast radishes as garnish. Absolutely delicious. Added to regular meal rotation.
This is on the monthly rotation. Delicious and simple.
Used lemon instead of sherry vinegar. Didn’t slice scallops. Added more potatoes—delish!
Mark Bittman always knows how to make my family happy: he does it by offering a relatively simple recipe but one that demonstrates that he truly understands the key ingredients. I loved this recipe—as written.