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Scallop And Roasted Vegetable Salad

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The secret of searing scallops with a perfectly golden brown crust, is frying them with butter. But since this is a dairy free scallop salad, I used some unflavored oil instead, and baked them in the oven. Frying results in the production of damaged, free-radical-laden fats in the fish as well as the frying oil. 

Scallop And Roasted Vegetable Salad

Scallops, in addition to their delectable taste, contain a variety of nutrients: 4 oz (113 grams) provides 102 % (DV) – Vitamin B12, 90% – Iodine, 47% – protein, 45% – selenium, 16% – zinc, 10% – magnesium.  They are low in calories and provide a tremendous energy source. What I like is that you can make a meal out of this scallops salad and it’s going to keep you full and satisfied.


As for the dressing, I decided to keep it simple. I used hemp oil, salt and pepper, no dairy, gluten, sugar or nuts, but you can add some lemon juice or apple cider vinegar if you prefer some sourness. I opted for hemp oil due to its health benefits.

The oil’s fatty acids are believed to affect immune responses in the body which helps to promote healing. This is also likely due to the oil’s perfect balance of omega-6 and omega-3 fatty acids. Don’t use it as a cooking oil, it will start to smoke, change flavor and loose all it’s benefits.


Scallop And Roasted Vegetable Salad

Roasted Scallop And Vegetable Salad, serve it as an appetizer or increase the recipe and serve it as a meal.
Prep Time15 mins
Cook Time30 mins
Total Time55 mins
Course: Salad
Cuisine: DairyFree, French, Gluten Free
Servings: 1 person
Calories: 200kcal


  • 1/2 pound frozen scallops
  • 2 cups baby kale
  • handful of green beans
  • 5 asparagus sticks
  • 1 small sweet potato, - chopped
  • 2 Tbsp hemp oil
  • 1/4 Tsp black pepper
  • 1/4 Tsp pink salt


  • Heat the oven to 360 F.
  • Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry.
  • Place the scallops in the prepared baking dish in a single layer and brush with oil of your choice. Sprinkle the scallops with salt and pepper. Do the same with sweet potato, green beans and asparagus.
  • Bake the sea scallops for about 15-20 minutes or until the scallops are cooked through but still moist. The sweet potato will take a little bit longer 35-40 minutes, green beans and asparagus 5-10 minutes.
  • When everything is cooked let them cool a little and then mix with baby kale, salt, pepper and the hemp oil.
  • Serve while warm!


Scallop And Roasted Vegetable Salad 

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Serving: 1serving | Calories: 200kcal

The information shown is an estimate provided by an online nutrition calculator.

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