Easy + Fresh Fig Salad with Scallops

Easy + Fresh Fig Salad with Scallops

Alison Needham

You'll love this easy and fresh salad! Sweet scallops and figs combine with tangy goat cheese, crunchy toasted walnuts, spicy arugula, and crispy prosciutto in this beautiful salad for the summer.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course, Salad

Cuisine American

Servings servings

Calories 612 kcal

Equipment

Large skillet

Ingredients

For the salad

12 ounces sea scallops
3 tablespoons olive oil divided
6 ounces wild arugula
6 ounces baby greens
1/2 cup walnuts chopped
1 4 ounce log of goat cheese crumbled into small chunks
4 ounces prosciutto thinly sliced
8 figs stemmed and quartered
1 tablespoon fresh chives minced

For the dressing

1/4 cup fig balsamic vinegar or regular balsamic vinegar
2 tablespoons shallots minced
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup toasted walnut oil
salt and pepper to taste

Instructions

Prepare the dressing. Put the vinegar, shallots, honey, and mustard in a jam jar. Close the lid and shake to combine. Add the oil, close the lid and shake until completely smooth and emulsified. Add salt and pepper to taste. Set aside.
Cook the scallops. Pat the scallops dry with a paper towel and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the scallops in a single layer and cook without disturbing for 2-3 minutes, or until golden brown. Flip the scallops and cook on the remaining side for another 2-3 minutes. Remove from the pan and place on a plate.
Rinse and dry the skillet and return to the stove over medium. Add the chopped walnuts and toast until lightly golden brown, shaking the pan often. Do not leave the nuts unattended or they could burn. Remove from heat and put nuts in a bowl.
Return the skillet to the stove over medium heat. Add the remaining olive oil and slices of prosciutto. Cook, stirring frequently until the prosciutto is crispy, about 4-5 minutes. Remove from pan and drain on paper towels.
Assemble the salad. Scatter the arugula and mixed baby greens on a large platter. Top with walnuts, goat cheese crumbles, prosciutto, figs and scallops. Drizzle with the dressing and top with chopped chives. Serve immediately.

Notes

Tips for cooking fresh scallops:

Make sure that you pat the scallops dry before cooking.
Season them with salt and pepper.
Put them in a hot pan that’s been coated with olive oil.
Do not touch or turn them until they are golden brown on the bottom, about 2-3 minutes.
Flip them over and sear on the other side.
DO NOT overcook or they will be chewy. Wah wah.

Pair this salad with a California Roussanne, Chardonnay or Chenin Blanc.

Nutrition

Serving: 1portionCalories: 612kcalCarbohydrates: 35gProtein: 19gFat: 46gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 39mgSodium: 564mgPotassium: 799mgFiber: 5gSugar: 25gVitamin A: 1686IUVitamin C: 19mgCalcium: 138mgIron: 2mg

Keyword fig salad, fig salad with scallops, main course salad, salad with scallops, salads for summer, seafood salad

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