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Sea Scallop Salad with Sherry and Tomato Vinaigrette

This robust blend of sweet romaine and spicy radicchio adds color to any meal. For a sophisticated salad, pair it with sea scallops and Sherry and Tomato Vinaigrette.

GD Star Rating
  • 2
  • 30 min.


  • 10 large sea scallops
  • 1 tablespoon dry seafood and poultry seasoning
  • 1 tablespoon vegetable oil
  • 1 pkg. (10 oz.) DOLE® Italian Blend
  • 1 medium tomato, cut into thin wedges
  • 1/3 cup diced English cucumber
  • 1/4 cup sliced pitted black olives
  • 1/4 cup crumbled feta cheese
  • Sherry and Tomato Vinaigrette (recipe below)


  • Sherry and Tomato Vinaigrette:  Sauté 1 cup cherry tomatoes, cut in half, in 1 tablespoon canola oil for 2 minutes.
  • Add 2 tablespoons chopped shallot and 1 minced garlic clove; Sauté 2 minutes longer.
  • Combine tomato mixture, 3 tablespoons sherry vinegar, 1 tablespoon chopped parsley, salt and ground black pepper, to taste in blender container.
  • Cover; blend until smooth.
  • Slowly pour 1/2 cup canola oil in thin stream, until blended.
  • Makes about 1 cup.


  • Sprinkle scallops with seafood seasoning.
  • Cook scallops in oil in large nonstick skillet over medium-high heat 4 to 5 minutes, turning once, or until lightly browned.  (Do not overcook.)
  • Divide salad on 2 large plates.
  • Arrange cooked scallops, tomato, cucumber, olives and feta cheese on top of each.
  • Drizzle with Sherry and Tomato Vinaigrette, to taste.
  • Refrigerate leftovers.