Grilled Scallops with Cumin Vinaigrette and Butter Leaf Salad
Mild, sweet, and delicately rich, scallops are one of the most versatile seafoods you can cook!
They sear beautifully when the pan is very hot and the scallops are dry, developing a golden crust that locks in their tender texture. In this dish, grilled scallops top a fresh butter leaf salad tossed with a cumin-spiced vinaigrette, briny olives, and roasted red peppers for a bold but balanced flavor profile.
Scallops also cook quickly, making them perfect for easy weeknight meals or elevated entertaining. Whether wild or farmed, sustainable options are widely available; just look for dry-packed scallops for the best sear, or keep a bag of frozen ones in your pantry for anytime use!
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients:
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
Salt and freshly ground black pepper
18 large sea scallops
1 teaspoon whole cumin seeds
¼ cup chopped Kalamata olives
2 tablespoons chopped roasted red bell pepper (from ½ small pepper)
2 teaspoons rinsed capers
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ cup extra-virgin olive oil
2 medium vine-ripened tomatoes, quartered
6 cups torn butter leaf lettuce (about 9 ounces)
Method:
Toast the cumin seeds: Stir or toss cumin seeds in a small skillet over medium-high heat until fragrant and lightly browned. Transfer to a spice grinder, mortar and pestle, or a heavy plastic bag and grind coarsely.
Marinate the scallops: In a medium bowl, combine sesame oil and grated ginger. Season with salt and pepper. Add the scallops and toss gently to coat. Refrigerate for up to 1 hour.
Make the vinaigrette: In a blender or food processor, combine olives, ground cumin, roasted red pepper, capers, red wine vinegar, and mustard. Pulse until blended. With the machine running, slowly stream in the olive oil to emulsify.
Grill the scallops: Preheat the grill or grill pan to medium-high heat. Grill scallops for 2–3 minutes per side, turning only once, until cooked through.
Assemble the salad: Toss butter leaf lettuce with half of the vinaigrette. Divide dressed lettuce and quartered tomatoes among six plates. Top each with three scallops and serve with the remaining vinaigrette on the side.
Tip: Rinse scallops under cold water and pat dry. If needed, use a small knife to remove the tough side muscle before cooking.
