Print Options

Full Page
3x5
4x6

Include these items:

Photos
Wine

Grilled Scallop Salad

In Henry, Illinois, Dennis Reed creates this green salad with scallops, asparagus, bacon and walnuts. The recipe calls for prepared vinaigrette, but Dennis often fixes a homemade version with walnut oil and balsamic vinegar.

4 ServingsPrep: 20 min. + marinating Grill: 15 min.

Ingredients

24 asparagus spears, trimmed
2 tablespoon olive oil
1 teaspoon soy sauce
24 sea scallops
2 cups sliced fresh mushrooms
2 cups torn red leaf lettuce
2 cups torn Bibb lettuce or Boston lettuce
1/4 cup crumbled cooked bacon
1 cup chopped walnuts, toasted
2 tablespoons grated Romano cheese
1/2 cup balsamic vinaigrette salad dressing

Directions

In a large saucepan, bring 6 cups water to a boil. Add asparagus;
cover and boil for 3 minutes. Drain and immediately place asparagus
in ice water. Drain and pat dry; set aside. In a large resealable
plastic bag, combine oil and soy sauce; add scallops. Seal bag and
turn to coat. Let stand for 10 minutes.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill
scallops, uncovered, over medium heat for 7-8 minutes on each side
or until the scallops are firm and opaque.
Arrange mushrooms on a grill wok or basket. Grill, uncovered, over
medium heat for 10-15 minutes or until tender, stirring frequently.
Arrange lettuce on four serving plates. Top with asparagus, scallops,

2 of 2

Grilled Scallop Salad (continued)

Directions (continued)

mushrooms, bacon, walnuts and cheese. Drizzle with dressing. Yield:
4 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.