Skip to content

Grilled Scallop Salad


  • 2 tablespoons olive oil
  • 24 asparagus spears, trimmed
  • 1 teaspoon soy sauce
  • 24 sea scallops
  • 2 cups sliced fresh mushrooms
  • 2 cups torn red leaf lettuce
  • 2 cups torn Bibb lettuce or Boston lettuce
  • 1/4 cup crumbled cooked bacon
  • 1 cup chopped walnuts, toasted
  • 2 tablespoons grated Romano cheese
  • 1/2 cup balsamic vinaigrette salad dressing


In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes. Coat grill rack with nonstick cooking spray before starting the grill. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque. Arrange mushrooms on a 9-in. square piece of heavy-duty foil coated with nonstick cooking spray. Grill mushrooms on foil, uncovered, over medium heat for 10-15 minutes or until tender, stirring often. Arrange the lettuce on four serving plates. Top with asparagus, scallops.mushrooms, bacon, walnuts and cheese. Drizzle with dressing.

Leave a Reply