Scallops Salad with Basil Vinaigrette: Recipe

For lovers of salads and seafood, this is the perfect recipe. This Scallop Salad with Basil Vinaigrette is a refreshing and elegant dish, ideal for any occasion, whether you’re hosting a ladies’ outing or a party. The combination of succulent scallops, fresh vegetables, and a vibrant basil vinaigrette creates an addictive medley of flavors that will captivate and simply delight you. Below is the recipe for creating this delicious Scallop Salad with Basil Vinaigrette that is not only healthy and delicious but also impressive enough to entertain your guests. Another great advantage is its versatility, allowing you to easily modify this recipe by adding or changing ingredients according to your preferences. However, don’t forget that for the best results, you need really fresh and high-quality ingredients, and this is especially true for seafood!

Recipe

Ingredients in this recipe

For the Salad

• 1 pound (450 grams) sea scallops, cleaned
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 4 cups mixed salad greens (e.g., arugula, baby spinach, and watercress)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1 ripe avocado, sliced
• 1/4 cup toasted pine nuts (optional)

For the Basil Vinaigrette

• 1 cup fresh basil leaves, tightly packed
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 2 teaspoons honey or agave syrup (optional, for a touch of sweetness)

Step-by-step instructions

Step 1

• In a blender or food processor, combine the basil leaves, olive oil, white wine vinegar, lemon juice, Dijon mustard, and minced garlic. Blend until smooth.

Step 2

• Season with salt and freshly ground black pepper as needed. If desired, add honey or agave syrup for a touch of sweetness. Set aside.

Step 3

• Pat the scallops dry with paper towels and season both sides with salt and freshly ground black pepper.

Step 4

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallops in a single layer, ensuring they are not touching each other. Sear for about 3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.

Step 5

• In a large bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and avocado. Optionally, you can add other fresh vegetables to your liking.

Step 6

• Pour the basil vinaigrette over the salad and toss gently to coat all the ingredients evenly.

Step 7

• Divide the salad among serving plates and place the seared scallops on each plate.

Step 8

• Sprinkle the toasted pine nuts over the salad, if using, and serve immediately.

Tips for the Perfect Scallop Salad with Basil Vinaigrette

• Scallops: Make sure the scallops are dry before searing. Excess moisture can prevent a good sear.
• Sweetness: Adjust the amount of honey or agave syrup to your preference to achieve a balance with the other flavors.
• Fresh Vegetables: Feel free to use whatever fresh vegetables you like or have available. Mixed greens or even just arugula work well.
• Basil Vinaigrette: You can make the basil vinaigrette ahead of time and store it in the refrigerator for up to 3 days. Shake or stir well before use.