Warm salad with scallops is a simple but striking dish that is perfect for a summer lunch or dinner, although it is good at any time of year. Warm scallops are laid over arugula and tomatoes, then the salad is dressed with the pan juices and lemon juice, so the result feels light but still substantial.
The balance in warm salad with scallops comes from a few ingredients with clear roles. Scallops bring sweetness and tenderness, arugula adds a peppery bite, tomatoes add juiciness and freshness, garlic perfumes the oil without overpowering the salad, lemon juice sharpens the warm dressing, and pine nuts give a rich, nutty finish.
The key point in cooking warm salad with scallops is not to overcook the scallops. Scallops need only 2 minutes in the pan with occasional stirring, and the garlic should be only lightly fried before it is removed, so the oil takes on aroma without turning harsh. Arugula and tomatoes should be washed and dried well, so the warm dressing coats the leaves instead of sliding off excess water.
The most sensible swaps for warm salad with scallops are the swaps that keep the same quick-cooked, fresh character. The source recipe uses arugula and tomatoes, and cherry tomatoes are mentioned in the first step, so either small tomatoes or regular tomatoes cut into wedges suit the salad. If scallops are not available, the closest substitute noted for this dish is large peeled shrimp or squid rings, cooked briefly in the same way, although the flavour will be milder.
Warm salad with scallops should be served immediately after the pine nuts are scattered over the top. The contrast between warm scallops and cool greens is part of the dish, and the lemony pan dressing is best when it has just been whisked and poured over. Warm salad with scallops works well as a light main course for two.
Storage for warm salad with scallops is short and best kept only for necessity. Warm salad with scallops can be kept for no more than 12 hours in an airtight container in the refrigerator at 2 to 4°C, but the greens lose texture and the flavour is best straight away. Warm salad with scallops should not be frozen, and previously thawed scallops should not be refrozen.
Questions about this recipe
How long does warm salad with scallops take to make?
Warm salad with scallops takes 20 minutes in total, with 15 minutes of active cooking time. Defrosting the scallops takes longer and is best done in the refrigerator on the lower shelf before you start.
How do I know when the scallops are cooked?
Scallops in this recipe are cooked after 2 minutes in the pan with occasional stirring. Overcooked scallops become tough, so keep the frying brief and serve the salad right away.
Can I replace the scallops in warm salad with scallops?
The closest replacement for scallops in warm salad with scallops is large peeled shrimp or squid rings. The cooking method stays the same, but the flavour will be a little milder.
Can I make warm salad with scallops ahead of time?
Warm salad with scallops is best made and served immediately. The contrast between warm scallops and fresh greens is part of the dish, and the salad loses texture if it stands too long.
How long does warm salad with scallops keep in the fridge?
Warm salad with scallops keeps for no more than 12 hours in an airtight container in the refrigerator at 2 to 4°C. Warm salad with scallops tastes best immediately, and freezing is not recommended.
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