;
A leafy green foundation is a backdrop for seared sea scallops, seasonal pears, and toasted candied pecans to make this delicious winter salad meal. Add a finishing touch of aged Parmesan or Asiago cheese with Cranberry Poppyseed Vinaigrette for a simple, tasteful dish to make any day a cherished holiday!
plate with lettuce greens, anjou Pear and seared sea scallops with candied pecans

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Yields:

Prep Time: 

4 Servings

10 Minutes 

Cook Time: 

10 Minutes 

 

Total Time: 

20 Minutes

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Winter Sea Scallop Salad

An elegant meal that is as easy to make as it is delicious to eat! Pair this lovely fresh winter scallop salad with a bottle of American Chardonnay, Pinot Grigio, or your favorite bubbly champagne for an almost instant celebration filled with good food and happy memories made for sharing simple pleasures with special people!

plate with lettuce greens, anjou Pear and seared sea scallops with candied pecans

You will love the simplicity of this recipe!

It’s a crisp, classic salad that’s full of flavor from a handful of fresh ingredients. And while salads, in general, might not be center stage for you during the winter months, this dish is the perfect balance between savory and sweet, with just the right amount of tang for a winter pick-me-up this time of year.

Looking for an #EasyDinner #HolidayMeal with #BigFlavor? Try this #GlutenFree #ScallopSalad, the perfect #GlutenFreeChristmas #HolidayDinner #SaladRecipe featuring #SeaScallops and #Pears. #Yummy #HealthyChoices for a #WinterSalad #ChristmasDinner!

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What is a Winter Salad?

As a way to convince you to get your greens in year-round, winter salads highlight yummy produce and flavorful ingredients that are more readily available during cooler winter months. Many feature roasted root vegetables, cranberries, winter salad greens, citrus, and fruits that over-winter well. Additionally, many winter salads also incorporate fresh catch seafood and shellfish that reach peak harvests during late fall and winter.

The options for winter salads are nearly endless, so one can feel free to make substitutions that reflect personal tastes and preferences. In the end, there is no wrong way to enjoy a salad to get your salad fix in all year long!

What are Winter Salad Greens?

lettuce in a planter in a sunny window

Cool-weather lettuces like Bibb lettuce, Buttercrunch, Leaf, and Romaine lettuce blends are ideal choices to grow in windowsills and cold frames and are available to buy at most grocery stores during the winter months. To add vibrant flavor and nutrition, greens like arugula, baby spinach, kale, and shaved Brussels sprouts add to the taste. These greens offer new gardeners or salad lovers, various colors and textures that can be quickly grown then harvested every few weeks during cold weather.

The lettuce for this recipe

While any cool-weather lettuce will do here, we’ve used a blend of winter-grown lettuces for layers of flavor in our salad. Romaine lettuce is at the top of the crisp varieties we’ve chosen. Followed by a mildly-sweet young leaf lettuce mix of greens for succulent taste, then lastly, a few handfuls of baby arugula grown in a sunny south-facing window add a delicate yet spicy kick to turn the flavor up a notch.

The pears

Adding a certain elegance and eye appeal, crunchiness, and a bit of structure to complement the greens — thinly-sliced Red Anjou pears (pronounced ON-ju) are lovely for this salad. The taste is fabulous, combining just the right amount of mildly-sweet floral flavor and slightly granular texture that bursts with juiciness from the first bite!

four anjou pears, one is cut in half

Of course, any nicely ripe pear will do. When buying pears, look for smooth, unblemished fruits with their stems still attached. They should be fragrant and just beginning to soften nearest the stem. They’re ready to eat when they wrinkle a little at the stem end and have a slight give when squeezed or softness at the blossom end.

If buying in advance, store them in the refrigerator for 3-5 days, depending on how ripe they are, but for the best flavor, be sure to allow refrigerated pears to come back to room temperature before eating.

To use them, we’ve halved them lengthwise, scooped out the core with a melon baller, sliced them thin, then tossed them with a little lemon juice to prevent discoloring. Arrange the prepared slices on top of the leafy green foundation to begin transforming these ordinary salad greens into a work of art!

The candied pecans

butter and brown sugar pecan halves on a sheet pan to dry

Quickly pan-toasted with butter and brown sugar to bring out a little extra flavor then transferred to a sheet pan and sprinkled with just enough sea salt to give them a sweet-salty coating while they cool; candied pecans help to finish off this salad with an unexpected crunch. So simple, yet such a flavorful way to add depth in taste without being over-powering.

We made these candied pecans at the start of this recipe, so they have time to cool to a crunchy caramelized candy crunch while we sear the scallops.

The Scallops

raw sea scallops in a pan

The centerpiece of this salad is the seared sea scallops. Scallops are a type of bivalve mollusk, meaning the meaty muscle inside is surrounded by two shells — think oysters, mussels, and clams. They are delicious when lightly-seasoned with salt and pepper, then seared in roasted-garlic grapeseed oil to infuse a bit of garlicky flavor while cooking in minutes to a melt in your mouth golden crispy crust that contrasts the rich, sweet and briny center.

We’ve chosen sea scallops for this recipe for their size (16-20 per pound). Sea scallops are the larger scallops that grow as big as two inches and live in cold ocean waters. In the U.S., they are typically harvested in the Northwest Atlantic Ocean, from Newfoundland to Cape Hatteras, North Carolina. Their mildly sweet flavor and the caramelized crust they get when seared in a super hot pan is the perfect flavor combination to lift the taste of crispy lettuce with the sweet and juicy pear for this salad.

Depending on the size you buy, you’ll want to plan 3-5 sea scallops per person.

How to Buy Scallops

You may have noticed that more and more grocery stores are labeling scallops in the fresh seafood case, either “glazed,” “wet,” or “dry.”

What are “glazed” or “wet” scallops?

Scallops that are commonly harvested by fishing vessels called dayboats (so-called because the boats are only out for a day) are referred to as “glazed or “wet” scallops because of the catching and processing method used in the harvest. These boats come equipped with enormous chainmail mesh pouches or bottom trawls that get lowered into the ocean by pulleys, where the mesh is dragged (or dredged) across the ocean floor; brought up to the boat to cull the catch, then the process is repeated until finished for the day.

The tricky part of this harvesting method is that these boats also harvest a considerable bycatch of unintended species caught and trapped inside the trawls. The unintended maritime Mulligan stew is then tossed over the vessel’s side, while the prize of scallops is kept and prepared for the marketplace.

During the preparation process, the scallops are soaked in a preservative phosphate solution and then frozen. This solution makes the scallops absorb more water, plumping them up and increasing the shellfish’s weight. When the scallops cook, wet scallops will kind of shrivel up in the pan, and they won’t turn crispy and golden as quickly as they sear because of that extra liquid. The phosphate solution also can give the scallop an off-flavor, and they’re usually not as fresh.

How do “dry” scallops differ?

In contrast to scallops captured by a mechanical drag across the ocean floor, “dive-caught” or “diver scallops” (so-called because SCUBA-clad divers harvest them) are gathered by hand-harvesting. These scallops come from the shallows so as not to disturb the ocean’s floor ecosystem and sea bed habitat, and because of how they are hand-harvested, they tend to be less gritty.

Scallops collected sustainably through this hand-collection method are shucked on the boat shortly after being harvested and dry-packed. Dry scallops have not soaked in a preservative bath with chemicals, additives, or solutions, so there is no additional fluid to dilute their flavor when cooked. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure fresh, briny flavor.

The downside is that dry scallops cost a little more, but knowing that your dollars support an organic, sustainable, and smart harvest process is reason enough for many who want the freshest, plumpest meat of these bivalves possible.

The Steps to Perfectly Seared Scallops

When searing fish, seafood, or any type of meat for that matter, the first step is to pat the outside dry with a paper towel. If the scallops are wet, they will steam instead of searing. So pat them dry beforehand. I do this when making Pan-seared Pork Chops too!

before you sear sea scallops you must dry them well

Next, lightly salt and pepper on both sides.

raw sea scallops on a plate with salt and pepper

In the next step, I recommend using a cast-iron skillet. Cast-iron is my absolute favorite for searing because the skillet’s carbon content allows it to preheat slowly, and it retains its heat for a long time. Because it keeps its heat so well and gets so hot, a cast-iron skillet can sear in minutes!

sea scallops sreating in a cast-iron pan

Heat the skillet over medium-high to high heat until it’s hot; add 1 tablespoon Roasted Garlic Grapeseed Oil and heat until the oil begins to shimmer. Place the scallops in the pan with 1 tablespoon butter, making sure to leave enough space not to be crowded so they won’t steam each other. Work in batches if necessary.

seared sea scallops cooking in a cast-iron pan

Getting a Perfect Scallop Sear

Sear the scallops for about 1 ½-2 minutes on each side. Avoid flipping them until the flesh is opaque to achieve caramelized tender perfection. When done, the scallops will release without sticking to the skillet. Note, the cast-iron retains heat and will continue to cook the scallops unless you take them out. They should have a crispy golden crust on each after searing.

seared sea scallops on a plate

Once the scallops are seared, arrange them on top of the salad greens with pears and candied pecans.

plate with lettuce greens, anjou Pear and seared sea scallops with candied pecans

Will Scallops Keep?

Fresh scallops will keep in the refrigerator for up to two days. When fresh, they have a sweet ocean smell, and when they begin to spoil, they will take on a stinky fish smell.

Can Scallops be Reheated?

Yes, scallops can be reheated but be careful when reheating not to cook them further. Heat just until warmed through, so they don’t become rubbery and chewy. I’ve had luck reheating them in the microwave for about 20-seconds at the half-heat setting.

The Cheese (optional – see the recipe card)

Hey, because we’re in Wisconsin, no salad is complete without real Wisconsin cheese!

grated parmesan cheese with a microplane grater on a cutting board

Our first choice is shaved Asiago cheese, with a flavor reminiscent of Parmesan, but it is a bit nuttier and creamier. When it’s aged up to nine months, Asiago develops a sharper taste that compliments the salad wonderfully and is delicious when grated or shaved on top.

If you can’t find asiago, Parmesan cheese will also be a delicious addition to this salad! Use it grated or shaved. Parmesan is a hard, white cheese initially produced in various Italian provinces, including Parma. With its nutty, rich flavor, it’s a natural choice for thinly slicing luscious bits to garnish this salad.

The Vinaigrette

Last but by no means least, we’ve topped it all off with a drizzle of tangy Cranberry Poppyseed Vinaigrette, adding a flawless finish that doesn’t weigh you down. Adding it makes every bite more delicious than the last. Serve immediately!

The wine we’re drinking…

two glasses of wine

The best wines to naturally enhance the flavor of the scallops and sweetness of the pears in this salad begs for a slightly dry chilled wine. A couple of our favorites include:

Chardonnay -

An incredibly versatile white wine loved for its versatility. Chardonnay’s taste can differ depending on where it’s grown, who makes it and how it is processed. It is often a dry, medium to full-bodied wine with moderate acidity and alcohol. Crowd-pleasing styles can run the gamut from apple, pear, and creamy lemon to exotic citrus floating over pear flavors and hints of tropical fruits. We prefer a Chardonnay that has aged in oak. This Chardonnay type sings in delicious harmony with the seared scallops’ decadent flavors for this dish with vanilla notes from its aging in oak.

Pinot Grigio –

A version of an Italian Pinot Grigio (dry that’s crisp and tart with a bitter almond note) or French Pinot Gris (light-bodied and velvety tannins with a faint note of honey), the American Pinot Grigio often has more exaggerated fruit flavors with less acidity than it’s European counterparts. One of our favorites is the Mark West Pinot Grigio. We love it because it hits all the right notes—light-straw in color, this medium-bodied wine highlights the flavors and aromas of honeydew, stone fruit, and lime citrus. The bright fresh fruit flavor balances ripeness with crispness, and a subtle, clean, lingering fruity finish.

Champagnes –

You’ll never go wrong with an Asti Spumante from Italy, but if you’re looking for an alternative to world-famous Champagne, California’s Sonoma County, Carneros, and Anderson Valley regions have carved out a niche for quality sparkling wines. Often priced less than Champagne, sparkling wines can be an affordable luxury, making them even better for those on a tight budget.

Check out the selection of many wines available from the California Wine Club!

Final thoughts, and a Christmas wish...

Thank you for being a part of my world and allowing me to be part of yours throughout the past year. Whether you’ve read my emails and posts on the website, made, liked, or shared my recipes, or hung out with me on social media, it means the world to me, and I’m very grateful, so thank you!

Sending my wishes for a healthy and happy 2020 holiday season, a very Merry Christmas to share with those who are special to you, whatever that looks like, a New Year and 2021 filled with every good thing!

Stay hopeful and strong. Embrace and appreciate all the times you’re able to spend with loved ones gathered around your table.

XXO

P.S. Let me know if you try this recipe. Share your thoughts. Click the blue-green comment bubble at the bottom left corner of your screen to let me know in the comment area below. I would love to hear!

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plate with lettuce greens, anjou Pear and seared sea scallops with candied pecans

Winter Scallop Salad

Kymberley @GFreeDeliciously
A leafy green foundation is a backdrop for seared sea scallops, seasonal pears, and toasted candied pecans to make this delicious winter salad meal. Add a finishing touch of aged Parmesan or Asiago cheese with Cranberry Poppyseed Vinaigrette for a simple, tasteful dish to make any day a cherished holiday!
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Accompaniment, Dinner, Lunch
Cuisine American, International
Servings 4 people
Calories 381 kcal

Equipment

  • Small non-stick skillet
  • Cast Iron Skillet
  • Cutting Board
  • Parchment paper
  • Utensils (Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Tongs)

Ingredients
 
 

For the Candied Pecans

For the Seared Scallops

For the Salad

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Instructions
 

To make the Candied Pecans

  • Line a sheet pan with parchment paper. Melt 2 tablespoons butter and brown sugar in a small non-stick skillet over medium heat. Add the pecan halves and toss to coat. Cook for 2-minutes, stirring often. Transfer the pecans to the prepared sheet pan. Separate pecans so they do not touch each other. Set aside to cool.
    pecan halves arranged on a sheetpan to dry

To make the Seared Scallops

  • Remove the small muscle from the side of the scallops if still attached. Rinse in cold water, drain well and pat the scallops completely dry using a paper towel. Season both sides with salt and pepper.
    drying sea scallops
  • Heat oil and the remaining 1 tablespoon of butter on a large cast-iron skillet over high heat
    searing sea scallops in a pan
  • Using high heat, preheat the cast-iron skillet and oil until it starts to shimmer (just before it begins to smoke). As soon as it’s there, add your scallops, and reduce the heat to medium to medium-high heat (300°F to 375°F). Without moving the scallops, sear them until they are golden-browned and crisp, about 1 ½-2 minutes on each side. Resist the urge to move the scallops around or look underneath as the crust develops. When they are ready to turn, they will gently release from the pan. If the scallops are sticking to the pan, give them a little longer to produce a flavorful golden-brown crust.
    seared sea scallops cooking in a cast-iron pan

To assemble the Salad

  • Arrange lettuce and sliced pears onto four dinner plates. Drizzle about 1 tablespoon of the Cranberry Poppyseed Vinaigrette over the top of the lettuce and pears on each plate.
    greens with pears and cranberry poppy seed dressing
  • Serve the salad topped with the seared scallops and candied pecans [1].
    plate with lettuce greens, anjou Pear and seared sea scallops with candied pecans

Recipe Notes

GROCERY LIST
SPONSORED PRODUCTS
Cranberry Poppy Seed Vinaigrette – Wildtree
Groceries – Walmart Grocery
PROTEIN
1 pound Sea Scallops
PRODUCE
8 ounces Lettuce Mix
2 Anjou Pears
DAIRY
3 tablespoons unsalted Butter
MISCELLANEOUS
2 tablespoons Brown Sugar
1 cup raw Pecan halves
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Oil, Wildtree Roasted Garlic Grapeseed Oil recommended
FOOTNOTES:
[1] For an added flavor dimension, feel free to garnish your salad. We love these possibilities:

Nutrition

Calories: 381kcalCarbohydrates: 21.2gProtein: 6.9gFat: 31.6gSaturated Fat: 7.5gPolyunsaturated Fat: 8.9gMonounsaturated Fat: 13.5gTrans Fat: 0gCholesterol: 30.7mgSodium: 309.1mgPotassium: 393.5mgFiber: 5.5gSugar: 13gVitamin A: 323.9IUVitamin C: 5.8mgVitamin D: 0µgCalcium: 54.2mgIron: 1.5mg
Keyword 20-Minute Meal, Christmas Recipes, entertaining, Fresh, Holiday Recipes, quick and easy, Romantic Dinners, salad, Seafood
Tried this recipe?Rate it! Or leave a comment. We'd love to know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

Thanks for stopping by

Kymberley @gfreedeliciously

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I'm so happy you're here,

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