The other day, it occurred to me that summer was just about over. I feel like I was just celebrating Memorial Day, and now Labor Day is just about here. I guess time flies when you’re having fun!
When I started reminiscing about this past summer, I realized I hadn’t once eaten sea scallops, which are one of my favorite foods to enjoy on a warm summer evening. I live on the South Shore at the start of Cape Cod, so seafood and summer go hand-in-hand for me, and I can’t believe months went by without a single scallop dinner.
When my friends at Barefoot Wine asked me to create a wine-inspired recipe using one of their varieties, I knew exactly what I wanted to make: sea scallops! The Barefoot Sauvignon Blanc is the perfect summer wine with lots of light, fruity flavors. It obviously tastes great poured into a glass and sipped alone, but it also pairs really well with seafood.
This recipe for Wine-Marinated Sea Scallop Salad (say that three times fast!) brings together seared sea scallops and roasted vegetables on top of a bed of greens for a delicious, nutritious, and satisfying meal. Flavors of lemon, dill, and garlic pervade both the scallops and vegetables, so no dressing is needed for this salad, which keeps the meal light and healthy, but still filling at the same time. With a glass of Barefoot Sauvignon Blanc, it’s a wonderful way to enjoy the remaining nights of summer.
Wine-Marinated Sea Scallop Salad
- 1.5 pounds sea scallops
- 2 small (or 1 large) zucchini
- 2 small (or 1 large) summer squash
- 1 large red onion
- 2-3 tbsp butter
- 16 ounces mixed greens
- 1.5 cups Barefoot Sauvignon Blanc
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 tbsp minced garlic
- 3 tbsp chopped fresh dill
- 1 tsp sea salt
- 1 tsp black pepper
Directions: Chop vegetables into 1-inch pieces and place in a large mixing bowl.
In a separate bowl, whisk together wine, olive oil, lemon juice, garlic, dill, salt, and pepper to make the marinade.
Pour about 2/3 of the marinade (approximately 1.5 cups) over the vegetables. (The remaining marinade will be used for the scallops.)
Fully coat vegetables in marinade. Cover with cling wrap, place bowl in refrigerator, and allow to marinate for at least 3 hours.
Unwrap scallops and place them in another bowl.
Pour in remaining marinade.
Cover with cling wrap, place bowl in refrigerator, and allow to marinate for at least 3 hours.
Once the vegetables have had a chance to marinate, remove them from the marinade using a slotted spoon and spread them onto a baking sheet.
Roast vegetables for 30 minutes on 425 degrees F, tossing after 15-20 minutes.
While vegetables are roasting, place butter (and a little bit of marinade, if you’d like) in a large skillet on the stove top. Once the butter has melted and the skillet is hot, pan-sear scallops for a few minutes on each side.
Cook scallops until they are fully seared on each side.
Once both the scallops and vegetables are cooked, assemble the salads by adding mixed greens (3-4 ounces) to a plate and topping them with a large scoop of vegetables and 3-4 scallops.
Serve with Barefoot Sauvignon Blanc.
Recipe makes 4 servings
This post is sponsored by Barefoot Wine.