Name: Grilled Sea Scallop Salad with Warm Butter Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 20 whole sea scallops (large, dry-packed); ⅓ cup shallots (minced); 2 sticks unsalted butter; ¼ cup dry white wine; 2 tablespoons Champagne vinegar; ¼ cup stock (fish, chicken, or vegetable); 2 tablespoons lemon juice (fresh); 1 tablespoon Italian parsley (minced); ½ cup olive oil; 3 tablespoons white wine vinegar; 6 cups mixed greens

Grilled sea scallop salad with warm butter sauce over mixed greens

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Transform fresh sea scallops into an elegant grilled salad that rivals fine dining restaurants. This recipe combines perfectly grilled scallops with a rich, warm butter sauce served over crisp mixed greens. Whether served as a light main course or divided into elegant appetizer portions, this dish delivers sophisticated flavors while being surprisingly simple to prepare.

Mastering Grilled Scallops

The key to perfect grilled scallops lies in proper preparation and timing. Large sea scallops work best for grilling, as they’re easier to handle and less likely to overcook. Pat them completely dry before skewering to ensure proper caramelization on the grill. The quick cooking time – just 1-2 minutes per side – keeps them tender while developing a beautiful golden crust.

Creating the Perfect Warm Dressing

The warm butter sauce elevates this dish from simple grilled seafood to an elegant entrée. By reducing wine, vinegar, and stock before whisking in butter, you create a rich, complex sauce that complements both the scallops and greens. The minced shallots and parsley add depth and freshness, while straining ensures a silky-smooth finish.

Choosing Your Greens

Mixed greens provide the perfect base for this salad, offering varied textures and flavors. Consider including some slightly bitter greens like arugula or frisée to contrast with the rich scallops and butter sauce. The greens should be completely dry to allow the vinaigrette to coat them properly.

Serving Suggestions

Present this salad immediately while the scallops and sauce are warm. For an elegant presentation, arrange the greens in a loose mound, place the grilled scallops on top, and drizzle with the warm butter sauce. A sprinkle of extra fresh herbs or a few cracked peppercorns adds a finishing touch.

Frequently Asked Questions

How do I choose the best scallops for grilling?

Look for “dry” sea scallops (not treated with preservatives) that are large and uniformly sized. They should have a slight translucence and sweet, ocean-fresh smell. Avoid scallops that appear too white or have excess liquid.

Can I prepare any components ahead?

The vinaigrette for the greens can be made several hours ahead. The warm butter sauce can be made 30 minutes ahead and kept warm. However, the scallops should be grilled just before serving.

What’s the best way to prevent scallops from sticking to the grill?

Ensure your grill grates are clean and hot before starting. Pat scallops completely dry, brush with oil, and don’t move them until they release naturally from the grates – usually about 1-2 minutes.

How can I tell when grilled scallops are done?

Properly cooked scallops will be opaque throughout but still slightly translucent in the very center. They should be firm but still slightly springy when pressed. Overcooking will make them tough and rubbery.

Grilled Sea Scallop Salad with Warm Butter Sauce

An elegant salad featuring grilled sea scallops served over mixed greens with a warm butter sauce. Perfect for special occasions or an elevated summer dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Dish, Salad

Cuisine American, Seafood

Servings 4 servings

Calories 450 kcal

Equipment

Grill preheated to medium-high
Skewers metal or soaked wooden skewers
Small saucepan for warm dressing
Fine-mesh strainer for sauce

Ingredients

20 whole sea scallops large, dry-packed
⅓ cup shallots minced
2 sticks unsalted butter
¼ cup dry white wine
2 tablespoons Champagne vinegar
¼ cup stock fish, chicken, or vegetable
2 tablespoons lemon juice fresh
1 tablespoon Italian parsley minced
½ cup olive oil
3 tablespoons white wine vinegar
6 cups mixed greens

Instructions

Prepare warm dressing: Melt 1 tablespoon butter and cook shallots until tender.
Add wine, vinegar, stock, and lemon juice. Reduce to 2-3 tablespoons.
Whisk in remaining butter gradually, strain, and stir in parsley.
Thread scallops onto skewers and brush with olive oil.
Grill scallops 1-2 minutes per side until just opaque.
Whisk remaining olive oil with white wine vinegar for salad dressing.
Toss greens with vinaigrette and reserved shallots.
Divide greens among plates, top with scallops, and drizzle with warm butter sauce.

Notes

Ensure scallops are completely dry before grilling for best sear. Don't overcook - scallops should remain tender and slightly translucent in center.

Keywords grilled scallops, scallop salad, warm scallop salad

5/5 - (1 vote)

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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