Responsible Choice Sea Scallop and Grilled Peach Salad with Lemon Basil Vinaigrette


Main Dish
Responsible Choice Sea Scallop and Grilled Peach Salad

Primary Media

User Rating

3.82 out of 5 stars
Rate it:
11 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Scallops don't always have to be served over pasta. Try them over a light salad. And if peaches are out of season, grilled pineapple works, too.

Recipe Tags

Servings and Ingredients

Serves 4
Lemon Basil Vinaigrette
¼ c. tarragon vinegar
¼ c. fresh lemon juice
1 tbsp. Hy-Vee granulated sugar
1 tbsp. Hy-Vee Dijon mustard
¾ c. Hy-Vee extra virgin olive oil
2 tbsp. fresh basil, chiffonade
Hy-Vee salt
Hy-Vee black pepper, to taste
4 peaches, halved and pitted
16 sea scallops, patted dry
Hy-Vee salt, to taste
Hy-Vee black pepper, to taste
8 c. mixed greens, such as torn kale, Bibb lettuce, romaine, or spinach
2 carrots, shredded
12 fresh basil leaves, for garnish

Things To Grab

  • Small bowl
  • Whisk
  • Charcoal or gas grill
  • Serving platter


  1. Prepare the vinaigrette: In a small bowl, whisk together vinegar, lemon juice, sugar and mustard. Drizzle in olive oil while whisking to combine. Mix in basil, salt, and black pepper, to taste. Set aside until ready to use.

    Hyvee Culinary Expert Tip
    Chiffonade means to shred or finely cut vegetables or herbs. To chiffonade, stack the basil leaves and tightly roll into a cylinder. Make thin slices to create ribbons. Don’t cut the basil too far ahead or it will blacken. This technique can be used for mint or any other leafy herb.
    Hy-Vee ChefsCulinary Champs
  2. Prepare the salad: On a preheated charcoal or gas grill, grill peaches 3 to 4 minutes or until slightly soft and grill marks appear.

  3. Season scallops with salt and pepper and grill about 2 minutes per side.

  4. Slice the peaches while the scallops cook.

  5. To serve the salad, toss greens and carrots together and place on a serving platter.

  6. Top with desired amount of vinaigrette, grilled sea scallops, and sliced peaches.

  7. Drizzle with additional vinaigrette and garnish with fresh basil leaves, if desired.

Nutrition facts


480 Calories per serving

Amounts Per Serving

  • Total Fat: 43g
  • Cholesterol: 15mg
  • Sodium: 420mg
  • Total Carbohydrates: 20g
  • Protein: 9g

Daily Values

Vitamin A 230%
Vitamin C 70%
Iron 25%
Calcium 8%

Recipe Source:

Week of September 20, 2017