Grilled Scallop and Balsamic Grilled Peach Salad

User Reviews

5

36 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    10 mins

  • Total Time

    15 mins

  • Servings

    4

  • Calories

    174 kcal

  • Course

    Salad

  • Cuisine

    American

Grilled Scallop and Balsamic Grilled Peach Salad

Grilled Scallop and Balsamic Grilled Peach Salad combines the sweetness of charred peaches with tender grilled scallops, fresh salad greens, and raspberries, enhanced by a drizzle of balsamic vinaigrette. This salad balances savory seafood flavor with fruity and tangy notes, making it a refreshing and colorful dish for warm-weather meals or light lunches.

Description

This salad features peaches halved and grilled with a touch of balsamic vinaigrette to develop caramelized surface flavors while maintaining juicy sweetness. Alongside are scallops seasoned simply with salt and pepper, grilled just a few minutes each side for a delicate, slightly smoky finish. The greens provide a crisp base, and fresh raspberries add bursts of tart fruitiness.

The combination of smoky grilled seafood and fruit paired with tangy balsamic dressing creates layers of flavor and texture. The salad is assembled by layering greens, raspberries, peaches, and scallops, then lightly drizzling additional vinaigrette before serving. The salad can work well as a starter, light main course, or side dish.

Notes suggest substituting shrimp when scallops aren't available and using nectarines in place of peaches, which offer similar cooking properties. Pairing this salad with infused waters or iced tea can complement the fresh flavors. The recipe's balance of sweet, savory, and acidic elements creates palate-friendly complexity without heavy components.

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Ingredients

Servings
  • 8 peaches halved and destoned
  • 20 scallops
  • salt
  • black pepper freshly ground
  • 160 g salad greens
  • raspberry handful
  • balsamic vinaigrette

Instructions

  1. Fire up the barbeque until the coals are medium hot.
  2. Rub some balsamic vinaigrette on the peach halves and grill for about 2 mins on each side.
  3. Remove from the BBQ and set aside.
  4. Then season the scallops with salt and pepper, grill on the bbq for 2-3 mins on each side before removing from the heat.
  5. Assemble the salad with the salad leaves, raspberries, scallops, grilled peaches and a drizzle of balsamic vinaigrette before serving.

Notes

  • Large juicy shrimp can replace scallops if unavailable, keeping a similar grilling time.
  • Nectarines work as a suitable substitute for peaches for grilling.
  • Pair this salad with infused water or iced tea for a light meal accompaniment.
  • The salad contains no freestyle points per serving, making it suitable for certain diets.

Nutrition Information

Show Details
Calories 174kcal (9%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 1g (2%) Cholesterol 18mg (6%) Sodium 298mg (12%) Potassium 780mg (17%) Fiber 4g (16%) Sugar 25g (50%) Vitamin A 1180IU (24%) Vitamin C 21mg (23%) Calcium 30mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 174 kcal

% Daily Value*

Calories 174kcal 9%
Carbohydrates 32g 11%
Protein 12g 24%
Fat 1g 2%
Cholesterol 18mg 6%
Sodium 298mg 12%
Potassium 780mg 17%
Fiber 4g 16%
Sugar 25g 50%
Vitamin A 1180IU 24%
Vitamin C 21mg 23%
Calcium 30mg 3%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

36 reviews
Excellent

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