Macaroni Grill Scallops and Spinach Salad Recipe: Seared Sea Scallops Over Baby Greens

This restaurant-quality dish brings perfectly seared scallops over fresh baby greens. I developed this version to capture that signature balance of tender seafood and crisp salad.

The key is high heat for caramelized scallops and a bright dressing that complements without overpowering. Each bite delivers that ideal contrast of textures and flavors.

Ingredients for Macaroni Grill Scallops and Spinach Salad

High heat, fresh greens, and perfect scallops make this dish sing.

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The scallops are everything here. Dry-packed sea scallops (from Whole Foods or a trusted fishmonger) sear better than wet-packed—they caramelize instead of steam. Look for plump, ivory-colored specimens with no strong fishy smell. Size matters too: aim for 10-15 per pound. Baby spinach should be vibrant green, not wilted (pre-washed bags from Trader Joe’s save time without sacrificing quality).

No sea scallops? Bay scallops work in a pinch but cook faster—keep an eye on them. Swap baby spinach for baby arugula or mixed greens if you want more bite. Out of Dijon? Whole-grain mustard at half the amount adds texture. The honey can be subbed with maple syrup for vegan friends. Parmesan not an option? Skip it or use aged Pecorino for a sharper edge.

Scallops are best the day you buy them, but they’ll hold in the fridge for 1-2 days if wrapped tightly. The dressing keeps for 1 week in a jar. Spinach? Wash, dry, and store with a paper towel to absorb moisture—lasts 5-7 days.

Step-by-Step Instructions for Seared Sea Scallops Over Baby Greens

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Scallops to Golden Perfection

Pat the 1.5 lb Sea Scallops completely dry with paper towels—this is non-negotiable for achieving a good sear. Season both sides with ½ tsp Salt and ½ tsp Black Pepper from your allotted 1.5 tsp Salt and 1 tsp Black Pepper.

Heat 1 tbsp Extra-Virgin Olive Oil from the ½ cup in a large skillet over medium-high heat until it shimmers. Add the scallops in a single layer, ensuring they don’t touch. Sear undisturbed for 2-3 minutes until a deep golden crust forms on the bottom.

Flip each scallop and add the remaining 1 tbsp Unsalted Butter. Cook for another 2 minutes until the second side is golden brown and the centers are just opaque. Transfer to a plate and tent with foil to keep warm.

Step 2: Prepare the Salad Base

In a large bowl, combine the 8 cups Baby Spinach Leaves, 1 cup Cherry Tomatoes (halved), and ½ whole Red Onion (thinly sliced). The contrast of crisp greens, juicy tomatoes, and sharp onion creates the perfect bed for the scallops.

Toss gently to mix, but don’t overwork it—you want the leaves to stay intact and fresh. Set aside while you make the dressing so the greens don’t wilt under the weight of the other ingredients.

Step 3: Whisk Together the Dressing

In a small bowl, combine the remaining ¼ cup Extra-Virgin Olive Oil from your ½ cup, 3 tbsp Lemon Juice, 1 tbsp Dijon Mustard, 1 tbsp Honey, 1 tbsp White Wine Vinegar, and the remaining 1 tsp Salt and ½ tsp Black Pepper.

Add the 2 cloves Garlic Cloves (minced) and whisk vigorously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning if needed—the balance of tangy mustard, bright lemon, and subtle sweetness should sing.

Step 4: Assemble and Serve

Pour the dressing over the salad and toss gently to coat every leaf evenly. The greens should glisten but not be drenched—add dressing gradually if you’re unsure. Divide the salad among four plates.

Arrange the seared scallops on top of each salad, then finish with ½ cup Parmesan Cheese (shaved) scattered over the top. The residual heat from the scallops will slightly soften the cheese, creating a beautiful, melting effect.

Serve immediately while the scallops are still warm and the greens are crisp. Each bite should deliver tender scallops, vibrant greens, and a burst of tangy, creamy dressing.

Storing and Reheating This macaroni grill scallops and spinach salad

Refrigerator Storage

Let your scallops cool completely before storing—about 30 minutes at room temperature. Transfer to an airtight container and refrigerate for up to 2 days. The salad greens should be stored separately in a sealed bag with a paper towel to absorb moisture. ❄️

Freezer Guidelines

Cooked scallops freeze surprisingly well for up to 1 month. Place them in a single layer on a baking sheet first to freeze individually, then transfer to a freezer bag. Avoid freezing the dressed salad—it turns mushy upon thawing.

Reheating Scallops

Gently warm scallops in a skillet over low heat with a pat of butter for 2-3 minutes to preserve their tender texture. Microwaving works in a pinch—use 50% power in 30-second bursts. The dressing and greens should always be fresh.

Salad Revival

If your greens wilt slightly, revive them by soaking in ice water for 5 minutes then spinning dry. The dressing can be whisked again if separated—just let it come to room temperature first.

Pro Storage Tip

I always keep my scallops on the coldest shelf of the fridge, usually the bottom. This extra chill helps maintain their delicate texture. Always use within 24 hours for the best results. 💡

Frequently Asked Questions