Dinner Salad of Sea Scallops and Greens
As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.
My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task. Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.
A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.
Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing
We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.
There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.
The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.
Learn how to clean and prepare sea scallops here.
There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.
Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.
Dinner Salad is easily adaptable any season
Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.
Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.
Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.
Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.
Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.
Make with a light vinaigrette, not a heavy or creamy salad dressing
Dinner Salad of Sea Scallops and Greens
Vinaigrette - Makes about 1 cup
- 1/4 cup / 60 ml good quality white wine vinegar* champagne vinegar, or sherry vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Kosher salt
- 2 tsp minced shallot
- 1 tsp minced fresh herb like tarragon lemon thyme, or basil
- 1 small clove garlic
- 3/4 cup / 185 ml olive oil
- 1 head Boston bib lettuce cleaned and dried
- 4-6 baby new potatoes or fingerings
- 8 spears asparagus or small handful of green beans cleaned and trimmed
- 1/2 apricot or peach* thinly sliced
- 1 1/2 oz / 46 g soft goat cheese like Montrachet
- 1 TB fresh herb the same one you used in the vinaigrette
- 8-10 large sea scallops
- Kosher Salt for seasoning
- 1 TB Olive Oil
Cook the potatoes
Fill a medium sauce pan with salted water and bring to a boil over high heat. Add the washed, whole potatoes to the boiling water and cook until the potatoes can be easily pierced with a fork 15 - 20 minutes, depending on the size of your potatoes. Start checking at 10 minutes and every 5 minutes or so thereafter. When the potatoes are done, remove them from the water and let cool. Once they are cool, cut into wedges and lightly drizzle, about a teaspoon or so, the potatoes with the vinaigrette.
While you are waiting for the water to boil start the vinaigrette.
Make the vinaigrette
Peel the garlic clove and slice in half lengthwise. Remove the green germ, then smash the clove with the side of your knife. Add the vinegar, minced shallots, smashed garlic, mustard, salt, and minced herbs to a small bowl and whisk together until the salt is dissolved. Continue to whisk the dressing and slowly pour the olive oil in a steady stream. Whisk the vinaigrette until it is well combined. Let rest on the counter for 30 minutes.
You will have more vinaigrette then you need. See notes on how to store the vinaigrette for later use.
Make the Salad
Blanch the prepared asparagus or green beans in salted boiling water. Boil the asparagus for 2 minutes, or if using the green beans for one minute. Drain the water from the vegetable and rinse with cold water. Set on a clean kitchen towel or back in the sauce pan, (off heat) to dry.
Just before the potatoes are finished cooking tear the lettuce into large bite size pieces and add to a bowl. Toss the lettuce with one tablespoon of the vinaigrette until evenly coated. This is just a light coating to season the lettuce. Set aside.
Place the sea scallops on a plate and carefully remove the muscle from its side. This is very tough when cooked. Pat the scallops dry with a paper towel on both sides. Season the scallops with a pinch of Kosher salt on both sides.
Heat a heavy duty 10-inch skillet over medium-high heat. Add one tablespoon olive oil and swirl it to evenly coat the pan. When the pan is hot, but not smoking, add the sea scallops to the pan flat side down. Sear the scallops for 2 minutes without touching or moving them. Adjust the heat if the pan is getting too hot. Turn the scallops over and sear for 2 minutes until the scallops are done. Depending on the size of your scallops will determine how long they need to cook. They are done when the center is opaque in the middle, and feel firm when pressed with your finger. When in doubt, cut a scallop down the center and check. The scallop won't go to waste, just add it to the salad. The scallops will continue to cook from the residual heat, but you want to remove them when they are just done.
Plate the salad
On each plate, place half of the seasoned lettuce. Arrange the seasoned potatoes, asparagus, scallops, and fruit on top of the lettuce. Sprinkle small clumps of goat cheese over the salad and fresh herbs.
Remove the garlic from the vinaigrette and give it a good whisk. Pour into a spouted serving dish. Add additional dressing as needed to each salad. You will have plenty of salad dressing leftover to use for another salad.
* This is a light vinaigrette and not one to use balsamic vinegar. If you have a good quality red wine vinegar it is OK to use. I just have not found one I like, so I usually don't cook with red wine vinegar.
The vinaigrette makes about 1 cup / 250 ml so you will have plenty leftover. Store the vinaigrette in an air tight container in the refrigerator. The vinaigrette will taste better, and last longer, if you remove the shallots from the vinaigrette. Pour the vinaigrette over a fine mesh strainer into a container to catch all the shallots.
Discard the shallots and refrigerate the vinaigrette.
If you want to thoroughly emulsify the vinaigrette, it is easy to do with an immersion blender. The vinaigrette made with a blender will be thicker and heavier. I like this salad with a lighter dressing so I mix it by hand and not worry about the dressing being emulsified. It is your choice. Make the salad dressing as you prefer.
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