Scallop Salad with Cumin Dressing
Elevate your salad game with this vibrant and flavor-packed Scallop Salad with Cumin Dressing. Perfectly seared sea scallops, golden and tender, crown a bed of fresh baby spinach, mixed greens, juicy cherry tomatoes, crisp cucumber, and zesty red onion. The star of the recipe is the warm cumin dressing—a fragrant blend of garlic, cumin seeds, honey, and fresh lime juice that ties everything together with a bold, citrusy kick. This quick and easy recipe, ready in just 25 minutes, is ideal for a light yet satisfying meal. Packed with protein, fresh vegetables, and aromatic spices, it’s a delicious way to impress at your next dinner party or enjoy a casual gourmet lunch. Serve immediately for the ultimate bite of freshness and flavor.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoons Cumin seeds
- 1 teaspoons Honey
- 2 tablespoons Fresh lime juice
- 4 cups Baby spinach
- 2 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 1 pieces Cucumber, thinly sliced
- 0.5 pieces Red onion, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the sea scallops under cold water and pat them dry thoroughly with paper towels. Remove any tough side muscle if present.
Season the scallops with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear the scallops for about 2 minutes on each side until they develop a golden crust and are just cooked through. Remove from the pan and set aside.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil. Add the minced garlic and cumin seeds, cooking for 1 minute until fragrant but not browned.
Remove the skillet from heat and stir in the honey and fresh lime juice to create a warm dressing. Adjust seasoning with salt and pepper if needed.
In a large serving bowl, combine the baby spinach, mixed greens, cherry tomatoes, cucumber slices, red onion, and fresh cilantro.
Drizzle the warm cumin dressing over the salad and gently toss to coat the vegetables evenly.
Arrange the seared scallops on top of the salad and finish with an extra sprinkle of fresh cilantro, if desired.
Serve immediately and enjoy your Scallop Salad with Cumin Dressing!
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 18.2 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2347 mg | 50% | |
*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.
