Lemony Scallop Salad
This simple yet lovely luncheon entree is the perfect choice when you’re entertaining guests.
NotesIf using wooden skewers, be sure to soak them in water for 30 minutes before using.
Cooking Time20 min
Cooking Time - Text20
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Type of DishFirst Course Salad, Main Course Salad, Salad
- 1½ pounds sea scallops
- 8 cups packaged, precut mixed salad greens
- 1 medium tomato, cut into wedges
- 1 lemon, cut into wedges
- 1 cup lemon juice
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 medium red onion, thinly sliced into rings
Preheat the oven broiler.
Place the lemon juice, garlic, oregano, and black pepper in a small bowl, and stir to mix. Set aside.
Divide the scallops into 4 portions, and thread each portion onto a skewer (see Notes). Brush both sides of the scallops with the lemon mixture.
Place the scallops under the broiler, about 4 inches below the heat source. Broil, occasionally basting with the remaining lemon mixture, for 3 to 4 minutes; then turn the scallops over, and continue to broil and baste for another 3 to 4 minutes, or until the scallops are no longer translucent.
Divide the salad greens among 4 individual salad plates. Arrange the onion rings and tomato wedges over the greens. Top each serving with a skewer of scallops. Serve with lemon wedges.
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