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Summer Sea Scallop Salad

Posted by 2 on

Scallops are simply fabulous all on their own but we also have a fun early summer salad that we like to prepare with our fabulous local strawberries.  summer scallop saladSummer Scallop Salad The juice of half an orange The juice of half a lemon 1 T olive oil 1 T Dijon mustard 1 T finely chopped green onion or chives 1 tsp sugar Salt and pepper to taste 1 pound scallops 2 cups fresh strawberries, sliced 1 cup cucumber, sliced ½ cup feta (or chevre or blue cheese, whatever your favorite is!) crumbled
In a large bowl, add the juices, olive oil, mustard, chives, sugar and salt and pepper.  Wisk to combine, then pour over the strawberries and cucumber.  Cover with wrap and set in your refrigerator for the flavors to meld while you're scallops are cooking and cooling.  The grill adds a nice little bit of smoke to the salad, but any way you cook them will be fine!  Once they're cooled, (we always set aside a few scallops for the kids who don't care for the mature flavors of the salad but *love* scallops as a finger food), fold them into the salad and top the whole thing with the crumbled cheese.  Serve this salad on a hot day with a crisp cold white wine or champagne.    Yum

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1 comment

  • I love your recipes, but I’ve been one to change a little and experiment. Only a couple changes and yes not summer, but sun is shinning and gets one in the mood, especially with your great scallops!! Used a bed of Romaine Hearts and Taylor Farms Power Greens from Freddies and cold Maderine Oranges. Garlic spread on Sourdough Bread!! and beforehand, your little Oysters on a half-shell with that wonderful spicy red sauce—Thats good stuff!! Gotta try it!! Strawberrys surprized me, go go with the scallops.

    Doug Thoet on

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