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Seared scallop salad with spring greens, mango, and balsamic dressing.

Seared Scallop Salad with Balsamic Dressing

Delicious and flavorful salad with perfectly seared scallops and refreshing spring greens and mango.
Course Main Course
Cuisine American
Keyword seared scallop salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2
Calories 565kcal
Author Joe Boyle


Balsamic Dressing

  • 3 tbsp extra virgin olive oil
  • 1 lime 1/2 of the lime zested and all of the juice of the lime
  • 1 large garlic clove, minced
  • 1 tsp aged balsamic vinegar
  • 1/4 tsp kosher salt

Scallop Salad

  • 12 10-20 size dry pack sea scallops
  • 1 1/2 tbsp canola oil for frying
  • 1/4 tsp kosher salt
  • 3 oz. spring greens mix
  • 3 large radishes, sliced thin
  • 1/4 red onion, sliced
  • 1 mango, cut into cubes
  • salt and pepper to taste


Balsamic Dressing

  • Mix all ingredients in a container with a screw-on cover. Shake well to combine.

Seared Scallop Salad

  • Place scallops on a paper towel lined plate and refrigerate uncovered about 2 hours prior to frying.
  • Remove the scallops from the refrigerator and remove any remaining muscle with a sharp knife.
  • In a heavy skillet, such as cast iron, add the canola oil and heat over medium temperature until the oil starts to shimmer, (375° to 400°). Lightly salt one side of the scallops, then place them, salted side up, into the skillet for 2 minutes.
  • After 2 minutes, use tongs to release the scallop from the skillet and check the underside for a good sear. A golden even char is what you are looking for. If not seared enough, let the scallop remain for another 30 seconds. (This side of the scallop will be your "presentation" side when plated). Turn each of the scallops over and sear the second side for 1 1/2 to 2 minutes.The body of the scallop should start to be totally opaque. Remove from the skillet and keep warm.
  • Assemble the salad with greens topped with onion, radishes and mango. Coat each salad with half of the balsamic dressing. Plate the scallops on top of the salad and enjoy.


Don't overcrowd the scallops in the skillet. Cook 6 to 8 at a time then repeat with the others.
The scallops are best if they are slightly undercooked. The first side, ie. the presentation side needs a healthy sear, the second side, not so much. Usually 1 1/2 minutes is good timing for this side.


Calories: 565kcal