Gluten-Free Pan-Seared Scallop Salad
By the Gluten Free Recipes team ·
Succulent pan-seared scallops meet a vibrant medley of fresh vegetables and a zesty lemon-sesame dressing for a light yet satisfying meal. This salad offers a delightful contrast of tender seafood and crisp greens, perfect for a quick and healthy lunch.
At a glance: This easy lunch recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 11 ingredients — including large sea scallops, olive oil, salt — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pan-Seared Scallop Salad: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially tamari and dressings, ensuring they are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and preparation surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pan-Seared Scallop Salad: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free tamari. It avoids any gluten-containing grains.
Ingredients
- 1 lb large sea scallops, patted very dry
- 1 tbsp olive oil, plus more for dressing
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh lemon juice
- 1 tsp sesame oil
- 1 tbsp gluten-free tamari or GF dressing
Instructions
- 1
Prepare the scallops by ensuring they are thoroughly patted dry with paper towels; this is crucial for achieving a good sear. Season the dry scallops generously with salt and black pepper on both sides, about 1 teaspoon of salt and 1/2 teaspoon of pepper in total.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers but does not smoke. Carefully place the seasoned scallops in the hot skillet, ensuring they are not overcrowded, and sear for about 2-3 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout.
- 3
While the scallops are searing, prepare the salad base. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced cucumber, and thinly sliced red onion. Toss gently to distribute the vegetables evenly.
- 4
Whisk together the dressing ingredients in a small bowl: 2 tablespoons of fresh lemon juice, 1 teaspoon of sesame oil, and 1 tablespoon of gluten-free tamari or your preferred gluten-free dressing. Continue whisking until the dressing is well combined and emulsified.
- 5
Assemble the salad by dividing the mixed greens and vegetables among four plates. Top each salad with the perfectly seared scallops. Drizzle the prepared lemon-sesame dressing generously over the scallops and vegetables just before serving, allowing the flavors to meld for a few moments.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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