Grilled Scallop Prawn Salad Recipe

Pat scallops and prawns dry with paper towels. Remove and discard the scallop side muscle if present. If prawns have tails on and you prefer them off, remove tails; otherwise leave them for presentation.

Season scallops and prawns on both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs olive oil over them and gently toss to coat. Let sit at room temperature for 10 minutes while you prepare other components.

Wash and spin the salad greens dry. Thinly slice cucumber and radishes, halve cherry tomatoes, slice avocado and chop the fresh herbs. Arrange these in a large bowl or keep separated on a platter for assembly.

Mince the shallot very finely for the dressing.

In a small bowl or jar add 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and the minced shallot. Whisk to combine.

Slowly drizzle in 4 tbs extra-virgin olive oil while whisking (or shake in a jar) until the dressing emulsifies. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Preheat

Preheat a grill or grill pan over high heat until very hot (about 450–500°F / 230–260°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

If using butter to baste: melt 1 tbs butter in a small heatproof cup or pan to use while grilling.

Place scallops on the hot grill, spaced apart. Grill scallops 1.5–2 minutes per side (depending on size) without moving them until a golden-brown crust forms, then flip once and grill until just opaque through the middle. Remove scallops to a plate and tent loosely with foil.

Grill prawns 1–2 minutes per side until pink and opaque with slight charring. If basting, brush melted butter on prawns during the last 30 seconds of cooking. Remove prawns to the same plate as scallops.

Do not overcook seafood — total cook time should be quick so scallops remain tender and prawns remain juicy.

In the large bowl with salad greens, add cucumber slices, halved cherry tomatoes, radish slices, avocado slices and chopped fresh herbs. Drizzle about two-thirds of the dressing over the salad and toss gently to coat. Reserve remaining dressing for finishing.

Divide the dressed salad onto 4 plates (or family-style on a platter). Arrange 3 scallops and 3 prawns on top of each portion, spacing them attractively.

Spoon any juices from the resting seafood over the portions, then drizzle the remaining dressing over the seafood and greens. Scatter toasted pine nuts or chopped almonds and microgreens or extra herbs over each plate.

Serve immediately with lemon wedges on the side for squeezing over the seafood.

If you don't have a grill, use a heavy cast-iron skillet or grill pan set to high heat. Make sure the pan is very hot before adding the scallops to get a good sear.

For extra flavor, briefly marinate the prawns and scallops in a tablespoon of lemon juice, a little olive oil and a pinch of smoked paprika for 10 minutes, but do not marinate for long or the acid will start to cure the seafood.