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Red, White and Blueberry Scallop Salad

Posted by Kira DeRito on

I've always been more patriotic than one might expect - Chuck Yeager was one of my early heroes, my dad and both grandfathers were veterans, and we all loved fireworks, so I suppose the combination of all of that has always been part of my foundation. Recently though, two of my favorite young men in the world have joined the armed forces (Army and Marines) so I'm rethinking and deepening my appreciation for our country and those who choose to serve. Although it sometimes feels like we Americans have gone a bit off the rails, I'm unwaveringly optimistic about the future and fully Team USA. Happy Independence Day! 

This salad is a savory, sweet, seafoody delight... it's filling enough to be dinner, but also makes a great side for a crowd and holds nicely for the next day leftovers. The scallops should be cooked and cooled before tossing with the rest of the ingredients to avoid softening the crispy texture of the cucumber. You can skewer and grill them (salt, pepper, drizzle of oil, 3-4 minutes on each side) or pan sear them (2 to 3 minutes on each side) and then you're ready to go! 

For the dressing:


  • the juice of one orange (6T)
  • the juice of half a lemon (2T)
  • scant T of dijon mustard
  • scant 2T of good olive oil
  • salt, pepper to taste (a couple of sprinkles of each)

Vigorously whisk the ingredients together to emulsify the olive oil. 

For the salad:


  • 1 T chopped green onion or fresh chives
  • 1 pound cooked and cooled sea scallops (cut in half to bite sized)
  • 1 pint fresh strawberries, trimmed and quartered
  • 1 cup cucumber, sliced, seeded and halved
  • blueberries for garnish (about 1/2 cup)

Fold the salad ingredients into the dressing and serve immediately with the blueberry garnish, or chill for later. Enjoy!  

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