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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- In a salad bowl, add arugula, green beans, tomatoes, quinoa, and carrots. Toss with vinaigrette and season with salt and pepper.
- 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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Prep Time
10
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Cook Time
5
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Yield
1-2