Seared Scallop Cobb Salad via JennySheaRawn.com

Seared Scallop Cobb Salad

Seared Scallop Cobb Salad via JennySheaRawn.comSeared Scallop Cobb Salad.

Lightly seared scallops sit atop a bed of crisp iceberg lettuce, along with creamy avocado, pungent blue cheese, crunchy walnuts, crispy bacon, fresh garden tomatoes, earthy beets and sweet red onion. This is a seafood lovers cobb.

We are seafood lovers. Are you?

Seared Scallop Cobb Salad via JennySheaRawn.comMost of you already know we love scallops in our house. In fact, they may just be our favorite seafood. And we get great local scallops here on the Cape. You can’t beat ’em. Grilled, seared, fried, raw (have you ever had scallop sashimi? SO good!), you name it. But, they’re pricey. At 19.99/lb, scallops aren’t a splurge we’re buying on the regular. When we do buy them, every month or so, we’ll buy just 1/2 lb and have them along with a small piece of fish. The scallops themselves aren’t  enough to satisfy us, but with the fish, veggies and brown rice they are. Or, we’ll serve them atop this salad.

Seared Scallop Cobb Salad via JennySheaRawn.comThe scallops are the star here, but there are all sorts of other goodies to satisfy even the largest of appetites. Not only is this salad flavor packed, it’s also rich in healthy fats (heart smart omega 3’s from the walnuts and monounsaturated fat from avocados) and protein (from the scallops and walnuts), so it’ll stave off hunger for hours.

We used iceberg lettuce for this cobb, but feel free to sub out your favorite salad green. I love the crispness of iceberg in a cobb salad, so prefer it over less crisp darker greens. Plus, despite popular believe, iceberg does have some nutritional value to along with its crunch – it’s rich in Vitamin K and provides a small amout of Vitamin C and A.

Here’s how to make this Seared Scallop Cobb Salad:

Seared Scallop Cobb Salad

Total Time: 10 minutes

Yield: Serves 2

Seared Scallop Cobb Salad

Ingredients

  • • ½ small head iceberg lettuce, chopped
  • • 1 avocado, thinly sliced
  • • 2 Tbsp blue cheese crumbles
  • • 2 Tbsp walnuts, chopped
  • • 2 Tbsp red onion, finely diced
  • • 2 strips bacon, cooked and crumbled
  • • 5 cherry tomatoes, halved
  • • 2 beets thinly sliced (Love Beets, roasted or pickled)
  • • 1 tsp olive oil
  • • ½ lb sea scallops
  • • Lemon wedges (optional)
  • • Dressing of choice (we used balsamic vinaigrette)

Instructions

  1. Divide salad ingredients (lettuce, avocado, blue cheese, walnuts, red onion, bacon, tomatoes and beets), evenly among 2 plates.
  2. Pat scallops dry with a paper towel. Season with salt and pepper.
  3. Heat olive oil in a large non-stick skillet over medium high heat until glistening. Swirl oil in the pan and add the scallops.
  4. Sear for 1-2 minutes on each side until a nice golden crust forms, or until desired doneness. Remove from heat and place atop salads.
  5. Serve with desired dressing and lemon wedges.
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{ 10 comments… add one }
  • EA Stewart July 14, 2016, 1:11 pm

    Love this idea for a delicious twist on the traditional Cobb Salad! I just shared a recipe for Seared Scallops w/ Coconut Rice-it was my first time searing scallops, and I have to say I impressed myself with the results 🙂 Can’t wait to try this recipe!!

    • Jenny Rawn July 15, 2016, 10:17 pm

      @EA, thank you! Nice job searing those scallops …. and now I am headed over to check out your recipe 🙂

  • Betsy Ramirez July 14, 2016, 10:14 pm

    I am seriously in love with this salad! It’s beautiful and I love scallops!

    • Jenny Rawn July 15, 2016, 10:18 pm

      @Betsy, thanks so much!

  • Rebecca Bitzer & Associates July 14, 2016, 10:56 pm

    My mother loves scallops, I will be sure to try this recipe with her soon. Thank you!

    • Jenny Rawn July 15, 2016, 10:18 pm

      @Rebecca, great, I hope you are your mother enjoy!

  • Rebecca July 15, 2016, 1:02 am

    This salad looks gorgeous! Man I wish I lived on the coast to be able to enjoy fresh seafood ALL THE TIME! All of your seafood rich recipes make me wanna move to the fish!

    • Jenny Rawn July 15, 2016, 10:19 pm

      @Rebecca, thank you :)! You just need to plan your vacas around seafood! We are very lucky to live in vacationland with the best seafood. We don’t even take advantage of it as often as we should.

  • Deanna Segrave-Daly July 18, 2016, 8:55 pm

    This is genius, GENIUS I tell you! I adore seafood and Cobb salads so of course I’m all over this recipe 🙂

    • Jenny Rawn July 20, 2016, 3:30 pm

      @Deanna, ha 🙂 thank you!! It’s one of our faves. LMK if you try!

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