Seared Scallops with Arugula Salad

Name: Seared Scallops with Arugula Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 fresh scallops; 4 cups arugula; 1 tablespoon olive oil; 1 tablespoon butter; 1 lemon, zested and juiced; Salt and pepper to taste; 2 tablespoons balsamic vinegar; Parmesan cheese, for garnish

Highlighted under: Nourishing Comfort Meals

I absolutely love making Seared Scallops with Arugula Salad as it's a delightful dish that balances freshness and indulgence. The combination of perfectly seared scallops and peppery arugula creates a fantastic contrast in flavors. I often make this recipe when I'm short on time but still want to impress my guests. With its bright lemon vinaigrette dressing, it becomes a refreshing choice for any meal. This dish not only tastes amazing but also showcases my culinary skills beautifully.

Created by

Sandra

Last updated on 2026-01-24T11:33:28.333Z

When I first tried searing scallops, I was amazed at how easy it was to achieve that beautiful golden crust. The trick is to make sure the pan is hot enough before adding the scallops; this locks in the flavor and keeps them tender. I remember experimenting with different seasonings, and a splash of lemon juice brightens the dish perfectly.

One time, I paired the scallops with an arugula salad tossed in a light homemade vinaigrette. The peppery arugula complements the sweetness of the scallops, and since then, this combination has been a staple in my kitchen. I love how quick it is to prepare and yet so impressive when served!

        Why You Will Love This Recipe
        The decadent taste of perfectly seared scallops combined with bright, fresh salad.
A visually stunning dish that impresses guests without taking too much time.
Versatile enough for a busy weeknight or an elegant dinner party.

      

Understanding Scallops

When selecting scallops, freshness is key. Look for small, moist, and gently creamy scallops that have a mild ocean scent. Avoid any that appear dry or have a strong fishy odor, as this indicates they may be past their prime. The size matters, too; larger scallops are ideal for searing because they can develop that coveted golden crust without overcooking. Patting them dry before cooking will also help achieve a better sear, as moist scallops tend to steam rather than brown.

The type of scallop you use can affect the flavor of this dish. Sea scallops are larger and meatier, while bay scallops are sweeter and more delicate in flavor. If you find yourself using bay scallops, consider reducing cooking time to prevent them from becoming rubbery. Regardless of the variety, always check for and remove any tough muscle or 'foot' that might hinder the eating experience.

Perfecting the Sear

Achieving the perfect sear on scallops requires high heat and the right combination of fats. By using both olive oil and butter, you're able to capitalize on the oil's high smoking point while enjoying the flavor of butter. Heat your skillet until it's just smoking before adding the scallops; you'll want to hear a sizzle when they hit the pan. This ensures a golden crust is formed, sealing the moisture inside. If you move them too soon or overcrowd the pan, you risk steaming rather than searing.

Timing is crucial when cooking scallops. Sear them for 2-3 minutes on each side, depending on their size. The goal is to achieve a golden-brown crust, so watch for color changes. Overcooked scallops become rubbery and lose their pleasant sweetness, so be ready to remove them as soon as they are caramelized on the outside and opaque in the center. A thermometer is a helpful tool here; perfect scallops reach an internal temperature of about 125°F.

Ingredients for Seared Scallops with Arugula Salad

Ingredients

8 fresh scallops
4 cups arugula
1 tablespoon olive oil
1 tablespoon butter
1 lemon, zested and juiced
Salt and pepper to taste
2 tablespoons balsamic vinegar
Parmesan cheese, for garnish

These ingredients come together to create a delicious meal that's both healthy and satisfying.

Steps to Prepare Seared Scallops with Arugula Salad

Prepare the Arugula Salad

In a large bowl, combine the arugula, lemon zest, balsamic vinegar, and a pinch of salt and pepper. Toss the salad gently to coat the arugula with the dressing. Set aside.

Sear the Scallops

Heat olive oil and butter in a skillet over high heat. Season scallops with salt and pepper. Once the pan is hot, carefully place the scallops in it, ensuring not to overcrowd.

Sear for about 2-3 minutes on each side until they have a golden crust. Remove from heat.

Assemble the Dish

On a plate, arrange the arugula salad. Top with seared scallops and drizzle with fresh lemon juice. Finish with shaved Parmesan cheese for added flavor.

Serve immediately and enjoy the delightful contrast of flavors!

Pro Tips

For an extra touch, add nuts or berries to the arugula salad for additional texture and flavor.

Serving Suggestions

This Seared Scallops with Arugula Salad can stand alone as a light meal, but if you want to turn it into a more substantial dish, consider serving it alongside roasted vegetables or quinoa. The earthiness of roasted root vegetables, such as carrots or beets, complements the dish beautifully, while an added grain can provide a satisfying chew and balance the richness of the scallops.

For a more Mediterranean twist, toss in some cherry tomatoes or olives into the arugula salad. They provide additional flavor and texture that contrast with the peppery arugula and buttery scallops. Drizzle a bit of extra balsamic reduction over the top to enhance the dish's overall visual appeal and flavor profile.

Storage Tips

If you have leftovers, store the arugula salad and scallops separately to maintain their textures. Place the scallops in an airtight container and refrigerate immediately. They can be safely stored for 1-2 days. However, reheating them can lead to overcooking; it's best to use a low heat on the stovetop just until warmed through, about 2-3 minutes.

The salad can last in the fridge for a day, but the arugula will wilt quickly. To extend its life, consider adding the dressing just before serving. If you're making this for meal prep, keep the dressing in a separate jar to mix only when you're ready to enjoy it. This way, you maintain a refreshing crunch in the salad.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but ensure they are fully thawed and patted dry before searing for the best results.

→ What can I substitute for arugula?

You can use spinach or mixed greens if you prefer a milder taste.

→ How do I know when scallops are cooked perfectly?

Scallops should be opaque in the center and have a golden brown crust on the outside. They typically take 2-3 minutes per side to cook.

→ Can I make the salad ahead of time?

It's best to assemble the salad right before serving to keep the arugula fresh and crisp.