Warm Scallop Salad With Cider Dressing

Be the first to review
READY IN: 25mins
Recipe by Chef Kate

In honor of St. Patrick's day, this is a great use for Irish hard cider though any sort will do (even the non-alcoholic sort). From the Baltimore Sun.

Ingredients Nutrition


  1. To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes.
  2. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside.
  3. To start the salad, in a large skillet over medium heat, warm the oil.
  4. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper.
  5. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
  6. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
  7. Drizzle remaining dressing over top and add a few grindings of pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a