Crispy Scallop Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This crispy scallop salad is a sophisticated high-protein dish that balances the crunch of golden, cornmeal-coated seafood with the bright, zesty notes of fresh citrus. The use of Belgian endive provides a delicate bitterness that cuts through the creamy avocado, while the orange segments add a refreshing sweetness. It is a light yet satisfying meal that brings a touch of coastal elegance to your dining table.

Ideal for a quick midweek treat or a weekend lunch, this recipe is packed with healthy fats and lean protein. The double-coating technique ensures the scallops remain succulent inside while achieving a perfect, restaurant-quality crispness on the outside. Serve this colourful salad immediately while the scallops are still warm for the best contrast in texture and flavour.

Ingredients for Crispy Scallop Salad

60g cornflour
60g fine-grind yellow cornmeal
2 cucharaditas de condimento Old Bay
1/2 cucharaditas de levadura en polvo
3 cucharaditas de sal kosher, divididas, más al gusto
1 cucharadita de pimienta negra recién molida
2 huevos grandes
450g sea scallops (about 16), side muscle removed, patted dry
Aceite vegetal (para freír
aproximadamente 475ml )
60ml de aceite de oliva virgen extra
1/2 teaspoons finely grated orange zest
60ml de jugo de naranja fresco
2 cucharadas de vinagre de vino blanco
1 diente de ajo, finamente rallado
3 small or 2 large Belgian endive, root trimmed, leaves separated
3 small or 2 large oranges, peel and pith removed, cut into segments
1 aguacate, en rodajas
1/2 taza de hojas de albahaca

How to make Crispy Scallop Salad

Whisk cornflour, cornmeal, Old Bay, baking powder, 1 teaspoon salt, and 1/2 teaspoons pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 teaspoon salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.

Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1–2 minutes per side. Transfer to paper towels to drain. Season with salt.

Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 teaspoon salt and 1/2 teaspoons pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.

Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.