When it comes to elegant seafood dishes that are surprisingly easy to pull off, seared scallops with chilled cucumber-mint salad and mascarpone hits every note. This dish is bright and refreshing with its cooling salad, rich from the smooth mascarpone, and balanced perfectly with golden, buttery scallops. If you’re looking for something that feels upscale but isn’t fussy, this is one of those scallop salad recipes healthy eaters and gourmet lovers alike will rave about. Whether you’re planning a romantic dinner, summer lunch, or light holiday appetizer, this dish works beautifully.
Seared Scallops with Chilled Cucumber-Mint Salad and Mascarpone
Prep Time 15 minutes mins
Cook Time 6 minutes mins
Total Time 21 minutes mins
Course Appetizer
Cuisine American, European
Servings 2 (as a main) or 4 (as a starter)
Cast iron skillet or stainless-steel frying pan Essential for achieving a perfect sear on the scallops. Nonstick pans won’t give the same golden crust.
Mixing bowls You'll need at least two—one for the salad and one for tossing the dressing.
Mandoline or sharp knife For slicing cucumbers and shallots thinly. A mandoline helps achieve uniformity.
Tongs or a fish spatula These tools make it easier to flip scallops gently without damaging their delicate texture.
Paper towels Crucial for drying the scallops before searing to avoid steaming them in the pan.
For the Seared Scallops
- 1 lb large sea scallops about 12 scallops, cleaned and patted dry
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Zest of 1 lemon optional, for brightness
For the Cucumber-Mint Salad
- 2 cups thinly sliced English cucumber about 1 large cucumber
- 1/4 cup fresh mint leaves finely chopped
- 1/2 small shallot thinly sliced
- 1 tablespoon white wine vinegar or rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon honey
- Salt and pepper to taste
For Serving
- 4 tablespoons mascarpone cheese
- Lemon wedges for garnish
- Microgreens or arugula optional
Step 1: Prepare the Salad
Start with the cucumber-mint salad so it has time to chill. In a mixing bowl, whisk together the vinegar, olive oil, honey, salt, and pepper until well emulsified. Add the thinly sliced cucumber, chopped mint, and shallot. Toss everything together gently and refrigerate while you cook the scallops. This chilled salad is not just refreshing—it’s a cornerstone in scallop salad recipes that are healthy, light, and bursting with clean flavors.
Step 2: Dry the Scallops Thoroughly
This step is critical: use several layers of paper towels to pat the scallops dry. Any excess moisture will steam the scallops rather than sear them, preventing that beautifully golden crust. Season both sides with salt and black pepper.
Step 3: Sear the Scallops
Heat a cast iron or stainless-steel skillet over medium-high heat. Once hot, add the olive oil and butter. When the butter starts to foam, place the scallops in the pan without overcrowding (work in batches if needed). Don’t move them for 2–3 minutes; they should form a golden crust. Flip and cook for another 1–2 minutes. The scallops should be opaque with a golden sear on both sides and still tender in the center. Remove them from the heat and let them rest for a minute.
Step 4: Plate the Dish
Spoon a generous helping of the chilled cucumber-mint salad onto each plate. Nestle 3–4 scallops per plate beside or slightly on top of the salad. Add a dollop of mascarpone on the side or directly onto the salad. Garnish with a sprinkle of lemon zest, a crack of black pepper, and a few microgreens or arugula for added color and texture.
Pairings
This dish walks the line between delicate and rich, making it a versatile base for pairings. Here are some ideas to complement your scallops with cucumber salad & mascarpone:
Wines
- Sauvignon Blanc: Its grassy, citrusy notes mirror the cucumber and mint.
- Chablis or unoaked Chardonnay: Offers a clean, mineral profile that works beautifully with seared scallops.
- Dry Rosé: Light, fruity, and chilled, this can add a summery brightness to the meal.
Sides
- Crusty Bread or Crostini: Use it to scoop up the mascarpone and any dressing that pools on the plate.
- Orzo or Couscous Salad: A light grain salad with lemon, herbs, and olive oil rounds out the plate if you want something more filling.
- Grilled Asparagus or Blistered Green Beans: A warm vegetable contrasts nicely with the cool salad.
FAQs
1. What kind of scallops should I use?
For this recipe, go with large dry sea scallops. These are the best choice for searing. Avoid “wet” scallops, which are treated with preservatives that cause excess moisture and prevent browning.
2. Can I use bay scallops instead?
Bay scallops are smaller and more delicate, making them harder to sear. While you can use them, they’re better suited for quick sautés or broths rather than searing. If using them here, adjust cook time to just 1–2 minutes total.
3. Is mascarpone necessary, or can I substitute it?
Mascarpone adds a creamy contrast, but if you don’t have it, cream cheese softened with a bit of cream, or full-fat Greek yogurt with a touch of honey, can work. These substitutions also keep things in line with scallop recipes healthy eaters might enjoy.
4. Can I make this ahead of time?
You can prepare the cucumber-mint salad up to 4 hours in advance—just keep it refrigerated and toss again before serving. Scallops should be cooked last minute, as they lose their texture quickly when reheated.
5. Is this dish suitable for meal prep?
Not entirely. While the salad stores well, scallops are best eaten fresh. If you need to prep ahead, cook the scallops slightly under, refrigerate separately, and briefly reheat in a hot skillet before serving.
