Lobster Scallop Sesame Salad
Elevate your salad game with this refreshing and luxurious Lobster Scallop Sesame Salad, a perfect fusion of seafood and vibrant Asian-inspired flavors. Tender chunks of succulent lobster tail and golden-seared sea scallops take center stage atop a bed of crisp mixed greens, juicy cherry tomatoes, and delicate cucumber slices. Drizzled with a savory sesame dressing made from aromatic sesame oil, soy sauce, rice vinegar, and a touch of honey, this salad achieves the perfect balance of sweet, tangy, and umami. Toasted sesame seeds add a delightful crunch, while optional avocado slices lend a creamy finish. Ready in just 30 minutes, this dish transforms simple ingredients into a gourmet seafood salad that’s ideal for dinner parties, special occasions, or a light yet indulgent meal.
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Recipe Information
Ingredients
- 2 pieces Lobster tail (cooked, chopped)
- 8 pieces Sea scallops (large, cleaned)
- 4 cups Mixed salad greens
- 1 medium Cucumber (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 1 tablespoon Sesame seeds (toasted)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Avocado (sliced, optional)
Instructions
Prepare the dressing by whisking together the sesame oil, olive oil, rice vinegar, soy sauce, honey, minced garlic, salt, and black pepper in a small bowl. Set aside.
Rinse the salad greens thoroughly under cold water, then pat them dry. Divide the greens among four serving plates.
Arrange the sliced cucumber and halved cherry tomatoes on top of the greens. If using avocado, slice it and add to the salad plates.
Heat a skillet over medium-high heat. Add a small amount of olive oil to the pan.
Season the sea scallops lightly with salt and pepper. Sear the scallops in the skillet for 2 minutes on each side or until they develop a golden crust and are cooked through. Remove from the pan and let them rest for a minute.
If not already cooked, boil or steam the lobster tails until the meat is opaque and tender, about 8-10 minutes. Let cool slightly, then chop the meat into bite-sized pieces.
Place the cooked lobster and seared scallops onto the prepared salads.
Drizzle the sesame dressing evenly over each salad. Sprinkle with toasted sesame seeds for added crunch and flavor.
Serve immediately and enjoy this fresh, luxurious salad!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 15.2 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
