Salads · 30 min
Seared Scallop Salad with Balsamic Roasted Grapes, Avocado & Feta
- 30 min
- 2–6 servings
- 635 kcal / serving
A bright weeknight salad with seared scallops, avocado, feta, and balsamic-roasted grapes. Tender scallops pair with creamy avocado and peppery greens for a balanced bite that's quick to assemble.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (4 oz) pkgcrumbled feta cheese
- ½English cucumber
- ½ lbred grapes
- ¾ lbsea scallops
- ½shallot
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
- English cucumbers
- shallots
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
aluminum foil · baking dish · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½English cucumber
- ½ lbred grapes
- ½shallot
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
- English cucumbers
- shallots
Meat & seafood
- ¾ lbsea scallops
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| red grapes | ½ lb | 1 lb | 1 ½ lb |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | ½ | 1 | 2 |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F. Transfer the grapes to a baking dish, drizzle with oil and balsamic, season with salt, then toss to coat and spread in an even layer.
- Roast the grapes until they begin to swell, about 15 minutes.
- Meanwhile, peel and mince the shallot and place it in a medium bowl with oil, balsamic, Dijon, salt, and pepper; whisk to form a dressing.
- Peel and slice the cucumber into thin half-moons and add to the dressing; set aside.
- Preheat a skillet over medium-high heat.
- Pat the scallops dry and season with salt and pepper on both sides; place on a plate.
- When the skillet is hot, add a thin layer of oil and swirl to coat the bottom; add the scallops in a single layer and sear until browned and opaque, about 1½–2 minutes per side; transfer to a plate and loosely cover with foil.
- Let the grapes cool for about 5 minutes after removing them from the oven.
- Halve and pit the avocado, scoop the flesh, and dice; add to the dressing along with the mixed greens and feta; toss to combine the salad.
- Divide the salad between plates, top with the roasted grapes and the seared scallops, and serve.
Two tips
- Make the dressing ahead and refrigerate until needed.
- If you have extra feta, crumble it over the plated salad or substitute with more avocado and cucumber for a lighter finish.
Nutrition per serving
- Calories
- 635 kcal
- Protein
- 29 g
- Carbs
- 44 g
- Fat
- 40 g
- Fiber
- 10 g
- Sodium
- 962 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.