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.
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.