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Grilled Scallop Salad

 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.