This light and fresh tasting Scallop Salad with Grilled Artichokes is a perfect week night meal that’s rich tasting and keto friendly.
About Scallop Salad with Grilled Artichokes
I really love light dinners like this Scallop Salad with Grilled Artichokes.
The depth of flavors in this salad is amazing from the herb marinade of the scallops to the tangy lemon herb dressing.
And the best part of this recipe is this great salad in under 30 minutes. Fabulous, easy and fast. So let’s make it.
Ingredients of Scallop Salad with Grilled Artichokes
- Olive oil
- Sea salt
- Sea Scallops
- Baby spinach
- Kalamata olives
- Grilled artichokes
Lemon Salad Dressing:
- Olive oil
- Wine Vinegar
- Lemon juice
- Sea salt
How to Make Scallop Salad with Grilled Artichokes
Rinse the scallops and remove the muscle. Generally this is already done for you. But if not the muscle is located on the side and is easily removed with a gently nudge of your thumb. Set these aside.
Next, in a small bowl whisk olive oil, garlic, thyme, tarragon, sea salt and freshly ground pepper.
Pour the marinade into a zip lock plastic bag and add the scallops and zip the bag tightly. Let the scallops rest in the marinade about 15-20 minutes.
While the scallops are marinating, rinse the spinach in a colander and pat dry with paper towels.
Add the spinach to a serving plate and arrange the tomatoes, olives and artichokes on top.
And for the Lemony Salad Dressing: In a small bowl whisk olive oil, wine vinegar, lemon juice, oregano, thyme sea salt and freshly ground pepper.
Set this aside while you sear the scallops.
In a frypan medium heat add 1 Tbsp olive oil and swirl to cover. Remove the scallops and place them in the frypan one at a time.
Allow them to cook 1-2 minutes. Turn them over and cook an additional 1-2 minutes.
Arrange the seared scallops around the outside edge of the salad. Whisk the salad dressing and drizzle over the salad.
Sprinkle with grated Parmesan cheese if desired and serve immediately.
Notes on the Ingredients
Also for ease and convenience I used dried herbs. The flavor is great and it saves time not to do additional chopping.
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