Warm Scallop Caesar Salad – Kalyn’s Kitchen

Posted by Calin Denny On June 21, 2021

Everyone who loves scallops will enjoy this warm scallop salad, which is the perfect low-carb main dish when you want to eat it!

Prove the Caesar Scallop Salad to try later!

I recently found out that my Costco was carrying frozen sea scallops again! So I bought some scallops and immediately updated the pictures Scallops sauteed with garlic! This Warm Caesar Scallop Salad This is another recipe with scallops that I made regularly using those frozen oysters until they disappeared from Costco. And while the old photos of this salad weren’t horrible, there were no hands-on screenshots showing how the salad was made, so I’m happy to update the post with these photos and more information. And if you love Caesar salad and scallops, trust me when I say you have to make this recipe! It’s a kind of easy, healthy main salad dish that’s perfect for a warm weather dinner!

Who else loves scallops at all? It’s one of my favorite things to order in a cute restaurant, and once you’ve mastered the trick of cooking it (cooks it quickly and for a very short time), it becomes a quick and delicious meal to make at home. Fresh Utah scallops are expensive, so I’m happy to find them frozen again, and they’re easy to cook after thawing in the refrigerator for a day. And while frozen scallops are still a bit pricey, one bag of frozen scallops will make quite a few salads like these!

I didn’t change the recipe much when I updated the photos, but I had a block of Parmesan cheese in the fridge and couldn’t resist adding some shaved Parmesan. This is optional, and if you’re someone who thinks cheese doesn’t go with seafood, please try to ignore it in the pictures!

What ingredients do you need for this recipe?

What are sea scallops?

There are three types of scallops. The sulfur I use for this salad is sea scallops, which are best cooked a little. The medium-sized scallop is called the bay scallop, and they are delicious, especially when caught wild, but are not widely available. Calico scallops are the little ones you might see baked and fried in place of fish and chips; Personally, I don’t think they have the same amount of flavor as the other two types.

What kind of caesar sauce did you use?

I’ve made this salad for years with Caesar Cardini, a sauce I loved. But a few years ago, Cardini changed the recipe so that it was more vinegary and less creamy, and it wasn’t my favorite anymore. For this power I was Yo Mama Caesar Sauce (affiliate link) I think tastes great (and is very similar to the flavor and texture I loved at Cardinis. But there are a lot of purchased Caesar dressings that are low in carbs, so if you have a favorite, just use them in this easy salad.”

Warm Caesar Scallop Salad practical shots لقطات

How this recipe works:

  1. Crispy Minced Romaine In A rotary salad (referral link), then dry it.
  2. Drain the scallops into a colander set in the sink.
  3. Then dry the scallops between two layers of paper towels.
  4. Shave the Parmesan cheese (if using) and chop a little.
  5. Whisk lemon juice with Caesar sauce.
  6. Divide lettuce into bowls, and sprinkle with Parmesan cheese (if using).
  7. Choose a heavy skillet as the scallops can be cooked in a single layer.
  8. Heat the olive oil over medium-high heat for 30 seconds, then add the scallops and cook quickly, perhaps no more than 2-3 minutes per side, depending on their size.
  9. Oysters are a little better, so don’t overcook them!
  10. When the scallops turn brown on both sides, place four scallops on top of the lettuce in each bowl.
  11. Turn the pan on high and add the water, then scrape the pan for any browning bits, keeping the heat high to allow some of the water to evaporate.
  12. Cook for one minute, then turn off the heat.
  13. Add the salad dressing mixture and let it warm slightly in the hot skillet, then pour it over the salad and serve.
  14. Top with freshly ground black pepper if desired.

Warm Caesar Scallop Salad in 2 Serving Bowls

More delicious seafood recipes:

Salmon and asparagus salad
Fried shrimp with sugar peas
Salmon with tomato and olive sauce
Mahi mahi grilled with korean dipping sauce
Air fryer fish sticks

Ingredients

  • 8 large sea scallops
  • 4 cups washed romaine lettuce (or a little more)
  • 2 tsp. olive oil
  • 2 TB water
  • 1/4 cup low carb caesar dressing
  • 2 tsp. fresh lemon juice (see notes)
  • 2 T grated parmesan (optional)
  • Freshly ground black pepper, to taste

instructions

  1. Shred or chop the romaine lettuce and chop it into a bowl rotary salad (affiliate link) with ice water, then dry it.
  2. Drain the thawed scallops into a colander set in the sink.
  3. When the scallops are dry, place them between two layers of paper towels and allow them to dry.
  4. Shave the Parmesan cheese with a vegetable peeler (if using) and chop a little. (You can also use coarsely grated Parmesan cheese if you don’t have the lump.)
  5. Whisk lemon juice with Caesar sauce. I used Fresh and frozen lemon juice.
  6. Divide lettuce into two large salads, and sprinkle with Parmesan cheese.
  7. To cook the scallops, use a heavy skillet that heats evenly and be sure to choose a skillet where the scallops can be cooked in a single layer.
  8. Heat the olive oil over medium-high heat for 30 seconds, then add the scallops and cook quickly, perhaps no more than 2-3 minutes per side, depending on their size.
  9. Don’t heat too high or the scallops will release moisture and won’t brown properly. Scallops are a little better than overcooked, so don’t overcook them!
  10. When the scallops turn brown on both sides, place four scallops on top of the lettuce in each salad bowl.
  11. Turn the pan to high and put the water in, then scrape the bottom of the pan for any brown bits, keeping the heat high to allow some of the water to evaporate.
  12. Cook for one minute, then turn off the heat.
  13. Add the salad dressing with lemon juice and let it warm a little in the hot pan, then pour it over the salad and serve.
  14. Top with freshly ground black pepper if desired.

Nutrition information:

fruit:

2

serving size:

1
Amount per service: Calories: 303Total fat: 24 gramsSaturated fat: 4.3 gramsUnsaturated fats: 0 gramsUnsaturated fats: 17.8 gCholesterol: 38 mgsodium: 823 mgCarbohydrates: 8.8 gramsthe basic: 2.4 gsugar: 2.1 gramsprotein: 14 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Warm scallop salad miniature from two bowls in serving bowls

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
A warm Caesar scallop salad is a good dish for any low-carb diet, including Keto and any phase of the original South Beach Diet. (This may be a little higher in fat in South Beach; skip the Parmesan cheese and use less dressing if you prefer.)

Find more recipes like these:
Uses seafood recipes وصفات or salad recipes Find more ideas like these! use the Diet type indicator To find recipes suitable for a particular food plan. you can too Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
Caesar Salad with Warm Scallops was first published in 2007. I’ve been wanting to update pictures for years because I liked the salad so much, but my Costco stopped carrying the large sea scallops. In 2021 I found a frozen scallop again at Costco and updated the photos!

Warm scallop caesar salad photo