Seared Scallops on Lemon and Mint Salad

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Seared Scallops on Lemon and Mint Salad

On a normal week, my husband and I eat out one night a week, and one night a week he picks up sushi from Publix.  So, I cook 5 nights a week, one night out, and one night is sushi night.  Except a couple of weeks ago, things got in the way and we had to eat out 3 nights that week.  It was awful.  I mean it was good, but I eat so much more when I eat out than when I cook at home.  So when the week was finally over, I was craving something light.  This salad from Entertainingby Donna Hay was perfect.  Now, I didn’t have the nice big scallops like I was supposed to, but it didn’t matter.  This was really light, and I was getting to the bottom of the recipe, I saw where it said, “serves 4 to 6 as a starter” – so yes, it was light.  But after three heavy restaurant meals, it was just right.  Really, I don’t know how people who eat out all the time do it. 

Seared Scallops on Lemon and Mint Salad

  • 24 scallops
  • cracked black pepper
  • olive oil
  • 2 teaspoons lemon zest


  • 2 cups mint leaves
  • 1/2 cup Vietnamese mint leaves (I just used regular)
  • 1 bunch (3 1/2 oz.) arugula
  • 1/4 cup lemon juice
  • 1 red chili, seeded and chopped
  • 2 teaspoons grated ginger
  • 1 tablespoon vegetable oil

Combine scallops with a little pepper, the oil and the lemon zest.  Let sit for about 5 minutes.

Combine the mint with the arugula and arrange on plates.  Combine the lemon juice, chili, ginger and oil.

Place a frying pan over high heat.  Add the scallops and cook for about 10 seconds on each side or until seared.  Place the scallops on the salad and top with a drizzle of the dressing.

Serves 4 to 6 as a starter.



This will be my entry for Foodie Friday at Designs by Gollum!

This will be my entry for Cookbook Sundays


This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

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  1. says

    My roommate orders takeout constantly and I just can’t understand! I’d feel AWFUL if I did. Even the one night a week where I eat out, my stomach feels not particularly awesome. Lemon and mint are such a refreshing combo! Just that alone would make me feel better after eating this.

  2. says

    This salad looks great. I bet it would have been more filling had you made it with the larger scallops. I am definitely going to give this recipe a try, as I need to detox from all the sugars we’ve been having these past few days! Thanks for sharing!

  3. says

    What a lovely and refreshing salad Pam. Marion and I get take out much to often but I’ve been trying to change that. A light salad like this is especially nice during the hot months and, I adore Scallops!

    Thank you so much for sharing…

  4. says

    Looks and sounds fabulous. I can also picture it with those big, fat scallops! We find that what Hubby cooks at home is usually much better than what we get out. I’m a lucky girl.

  5. says

    Hi Pam – I think I like that salad with the bay scallops even better.
    You’ve reminded me to get out my Donna Hay book, haven’t looked at it in a while, she has some terrific fresh summery recipes there, this one is no exception.

  6. says

    I love light summery meals. We had crab cakes (with a dill sauce) and caprese salads last night. Perfect after working in the yard on a hot summer day!

  7. says

    My schedule has kept me from cooking and eating out so much is making me fat and sluggish. This looks delicious.

  8. jeri says

    Even most chefs will admit that their own restaurant food is not how they eat at home. I usually try (but don’t always succeed) to eat about half and take the rest home for another day. You can also enjoy the restaurant experience by going the tapas or appetizer only route. A great app and salad and some nice wine makes me happy without feeling overfed.

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