Seared Sea Scallop Salad with Honey-Lime Dressing


  • About ⅓ cup fresh-squeezed lime juice (2-3 limes)
  • 5 tsp honey, or to taste
  • 1 tbsp white wine or rice vinegar
  • ⅕ tsp. salt (about)
  • 2 tbsp. grapeseed or peanut oil (about)
  • 1kg sea scallop meat patted dry
  • Mixed greens (such as pea shoots, watercress or Arugula mix with mesclun)
  • 2 handfuls chopped vegetables, such as orange bell peppers and jicama



In a non-reactive bowl whisk together lime juice, honey, vinegar and salt until honey is completely incorporated.

Taste and adjust accordingly.

Set aside.


  1. Heat oil in a large cast-iron or non-stick skillet over medium-high heat.
  2. Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, the moisture they emit can’t escape, and scallops will steam not sear).
  3. Cook 2-4 minutes per side (and at least 30 seconds longer than you think) until golden brown on the outside and scallops can be turned easily.
  4. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
  5. Transfer to a plate; repeat with remaining scallops.
  6. To serve, arrange greens and vegetables on individual plates.
  7. Place scallops on top.
  8. Whisk dressing to recombine.
  9. Then drizzle sparingly over top.

Serves 4-6.

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