Oriental Scallop Salad
This chef-curated Oriental Scallop Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 39g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 416 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Oriental Scallop Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Oriental Scallop Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Oriental Scallop Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Yield: 6 Servings
- Ingredients
- 1 c olive oil
- 2 tb soy sauce
- 3 tb red wine vinegar
- 1/4 ts tabasco sauce
- 1 ts dijon mustard
- 1/4 ts ginger
- 3 c cooked white rice cooled or 3 c cooked clear noodles cooled
- 8 oz mushrooms sliced
- 4 oz water chestnuts thinly sliced
- 4 oz red bell pepper chopped finely
- 1 lb blanched sea scallops thickly sliced
- 1 tb fresh parsley chopped
- 1 tb fresh chives chopped
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
If scallops are thicker than 3/4 inch, slice in half. 2Step 2: Technique & Execution
Blanche scallops in boiling water for 3-4 minutes or until firm and cool immediately. 3Step 3: Technique & Execution
Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger. 4Step 4: Technique & Execution
Set aside the parsley and chives. 5Step 5: Technique & Execution
Combine the remaining ingredients carefu lly so that the scallops do not become shredded, then mix with the dressing. 6Step 6: Technique & Execution
Garnish with parsley and chives. 7Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 416 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 39g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 35g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Oriental Scallop Salad
This chef-curated Oriental Scallop Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: If scallops are thicker than 3/4 inch, slice in half. 2
Technique & Execution: Blanche scallops in boiling water for 3-4 minutes or until firm and cool immediately. 3
Technique & Execution: Prepare a dressing with the oil, vinegar, tabasco, mustard, and ginger. 4
Technique & Execution: Set aside the parsley and chives. 5
Technique & Execution: Combine the remaining ingredients carefu lly so that the scallops do not become shredded, then mix with the dressing. 6
Technique & Execution: Garnish with parsley and chives. 7
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like high-moisture vegetables become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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