Seared Scallop Salad with Quinoa & Caramelized Vidalia Onion Vinaigrette

Chef Tune shows us how to make this simple but elegant Seared Scallop Salad with Quinoa and a Caramelized Vidalia Onion Vinaigrette. A healthy, delicious salad option to mix up your dinner routine! 


  • 4 scallops cleaned, connectors removed, and dry
  • 4 oz wild arugula
  • 4 grape tomatoes, cut in half
  • 1 sweet onion, caramelized
  • ½ cup cooked quinoa
  • 2 oz blanched green beans, cut in half
  • 2 oz shredded carrots
  • 1 Tbsp dijon mustard
  • 5 cloves of garlic
  • 4 sprigs of thyme
  • 1 oz balsamic reduction
  • ½ cup sherry vinegar
  • 1½ cups + 1 Tbsp extra virgin olive oil
  • salt and pepper, to taste
  1. To start, caramelize one sweet onion according to the instructions in this caramelized sweet onions recipe. Or, you can caramelize your onion ahead of time using an Instant Pot or slow cooker
  2. Heat sauté pan until it smokes. Add 1 Tbsp olive oil, scallops, and season with salt and pepper. Brown scallops on each side and remove from pan. 
  3. To make vinaigrette, add caramelized onions, garlic cloves, thyme, Dijon mustard, sherry vinegar, salt, pepper, and 1½ cups of olive oil to blender. Blend until all ingredients are combined. 
  4. In a salad bowl, add arugula, green beans, tomatoes, quinoa, and carrots. Toss with vinaigrette and season with salt and pepper.
  5. To serve, add scallops in 4 corners of a shallow plate, build salad in center, and drizzle the balsamic reduction glaze over the scallops. 

If you like this recipe, try our Mediterranean Salad with Sweet Onions!

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