Scallop Salad

This scallop salad is inspired by the French salad frisée with lardons. Crispy, salty pancetta and fried capers complement the buttery sweet flavor of seared scallops. Softly wilted sturdy greens like frisée or escarole add texture and flavor to this healthy dinner salad.

Scallop Salad
Photo: Victor Protasio
Active Time:
20 mins
Total Time:
20 mins


  • 2 tablespoons finely chopped shallot

  • 2 tablespoons white-wine vinegar

  • 1 teaspoon Dijon mustard

  • 5 tablespoons extra-virgin olive oil, divided

  • 2 heads escarole or frisée, chopped (about 4 cups)

  • 1 large head green-leaf lettuce, chopped (about 6 cups)

  • cup diced pancetta

  • 2 tablespoons nonpareil capers, rinsed and patted dry

  • 12 ounces sea scallops, patted dry

  • ½ teaspoon cracked pepper, divided


  1. Whisk shallot, vinegar and mustard together in a small bowl. Slowly whisk in 2 tablespoons oil; set aside. Add escarole (or frisée) and lettuce to a large heatproof bowl; set aside.

  2. Add pancetta to a cold medium skillet; place over medium heat. Cook, stirring occasionally, until the pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the pancetta to a paper-towel-lined plate. Do not wipe the pan.

  3. Add 2 tablespoons oil to the pan and increase the heat to medium-high. Add capers; cook, stirring often, until the capers are crispy and some have broken open, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Pour the hot oil from the pan over the lettuces, tossing to combine. (The greens will wilt slightly.)

  4. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, undisturbed, until golden brown, about 3 minutes per side. Remove from heat.

  5. Add the shallot dressing, pancetta and fried capers to the lettuces and gently toss to combine. Arrange the salad on individual plates or a platter and top with the scallops. Sprinkle with the remaining 1/4 teaspoon pepper.

Nutrition Facts (per serving)

313 Calories
21g Fat
15g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. scallops & 2 cups salad
Calories 313
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 10g 36%
Total Sugars 2g
Protein 17g 34%
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Vitamin A 12233IU 245%
Sodium 465mg 20%
Potassium 1177mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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