Seared Scallop Cobb Salad.
Seared scallops atop bibb lettuce, bacon, blue cheese, tomatoes, red onion, avocado with an apple cider vinaigrette. This is your favorite cobb salad, just elevated with one of our favorite seafoods of all time – sea scallops.
Cobb salads are top on my list of favorite salads. Why? Because they’re packed with so many satisfying goodies – like bacon, blue cheese, hard boiled egg and avocado. A cobb salad is great even without add-ons, but to make it more meal worthy and extra fabulous, we love adding seafood to our cobbs.
What on this scallop cobb salad?
- Bibb lettuce – though use any lettuce you’d like, iceberg is more traditional
- Crispy bacon. Emphasis on the word crispy. There’s nothing worse than soggy bacon
- Blue cheese crumbles
- Hard boiled egg
- Grape or cherry tomatoes
- Avocado slices
- Diced red onion
- Lots of freshly ground black pepper
- And, of course, the star: seared sea scallops
And for the vinaigrette? You can use whatever you like, but here I used a simple sweet and savory apple cider vinaigrette made with:
- Apple cider vinegar
- Extra virgin olive oil
- Dijon mustard
- Brown sugar
- Kosher salt
This salad would also be incredible with this warm bacon vinaigrette.
Serve this elevated cobb salad for lunch – or dinner along with some fresh bread from your local bakery.
If you can’t get your hands on fresh sea scallops, you can use frozen, just make sure to pat those scallops VERY DRY before adding them to the pan. This is key to getting a good sear on the scallops.
Also, if you’re not a big fan of scallops, you can go with any seafood you’d like. Grilled shrimp, grilled salmon, even grilled squid would be fabulous. Oh, and let’s not forget lobster meat. The options are endless.
Here’s how to make this Scallop Cobb Salad:
Scallop Cobb Salad
Ingredients
- 1/2 head bibb lettuce chopped
- 1 avocado sliced
- 10 cherry tomatoes halved
- 3 strips cooked bacon crumbled
- 2 hard boiled eggs sliced
- 1/4 red onion diced
- 2 tablespoons blue cheese crumbles
For the vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon brown sugar
- Kosher salt
- Black pepper
For the scallops
- 1/2 lb sea scallops patted dry
- 1/2 tablespoon butter
- 1/2 teaspoon olive oil
- Kosher salt
- Black pepper
For serving
- Lemon wedges
Instructions
- Divide salad ingredients evenly between 2 salad plates or bowls.
- Whisk vinaigrette ingredients together.
- Heat olive oil and butter in a non-stick skillet over medium high heat until glistening. Season scallops with salt and pepper. Swirl the oil and butter in the pan and add the scallops.
- Sear for 1-2 minutes on each side until a nice golden crust forms, or until desired doneness. Remove from heat and place atop salads.
- Whisk vinaigrette again and drizzle over salads. Serve salads with lemon wedges.
Nutrition
Also try these great scallop recipes:
PIN this scallop cobb for later:
Leave a Comment