Recipe courtesy of The Palm Las Vegas

Scallop Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
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2 tablespoons olive oil, plus 2 ounces

1/4 pound sea scallops

2 U-12 shrimp, shelled and cleaned

1/4 pound calamari, cleaned and sliced into rings

1 cup mixed field greens

1/2 red bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 green bell pepper, chopped

1/2 Bermuda onion, chopped

1 vine ripened tomato, sliced into wedges

Cucumber slices for garnish

1-ounce vinegar

Salt and pepper to taste

Fresh basil for garnish


Add 2 tablespoons olive oil to saute pan. When oil is heated, add scallops and shrimp. After about 3 minutes or until shrimp is pink, add calamari. Continue to cook approximately 1 minute or until calamari firms. Set aside.

In a mixing bowl, add greens, peppers, onion, tomato and cucumber. In a separate bowl, add 2 ounces oil, vinegar, salt and pepper. Whisk until incorporated. Place seafood on salad and then drizzle dressing on top. Add basil for garnish.

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