Tasmanian Scallop and Finger Lime Salad
Delicate Tasmanian scallops seared to golden perfection, served atop a bed of crisp mixed greens with finger lime pearls adding a burst of citrusy pop. This australian-inspired seafood ready in about 16 minutes pairs olive oil, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large, cleaned and patted dry Tasmanian scallops
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp, freshly ground black pepper
- 4 cups mixed salad greens
- 2 tbsp finger lime pearls
- 1 medium, sliced avocado
- 1 tbsp, freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering (about 375°F). Season 12 large Tasmanian scallops with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
- Step 2: Carefully add scallops to the hot skillet and sear for 2 minutes without moving until a golden crust forms, then flip and sear the other side for 1-2 minutes until just cooked through and opaque.
- Step 3: In a large bowl, toss 4 cups mixed salad greens with 1 tbsp freshly squeezed lemon juice and 2 tbsp extra virgin olive oil until lightly coated.
- Step 4: Arrange the dressed greens on individual plates, top each with 3 seared scallops, 1/4 sliced avocado, and sprinkle 2 tbsp finger lime pearls over the top for a citrus burst.
- Step 5: Serve immediately to enjoy the contrast of warm scallops against fresh salad and zesty finger lime.
Frequently asked questions
How long does Tasmanian Scallop and Finger Lime Salad take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Scallop and Finger Lime Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tasmanian Scallop and Finger Lime Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Scallop and Finger Lime Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tasmanian Scallop and Finger Lime Salad?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
