Grilled Scallop Salad Recipe

Grilled Scallop Salad Recipe
Grilled Scallop Salad Recipe photo by Taste of Home
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Grilled Scallop Salad Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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, 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.
Originally published as Grilled Scallop Salad in Quick Cooking May/June 2004, p10

  • 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
  1. 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.
  2. 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.
  3. Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently.
  4. Arrange lettuce on four serving plates. Top with asparagus, scallops, 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.
Originally published as Grilled Scallop Salad in Quick Cooking May/June 2004, p10

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