Spring Salad with Scallops and Strawberry Vinaigrette #SundaySupper

Written by Amy on April 17, 2016 in Dinner, Recipes: Yummy in my Tummy, Soups & Salads

Spring Salad with Scallops and Strawberry Vinaigrette #SundaySupper

Spring is in the air for parts of America. Whether your weather is telling you its spring or not this Spring Salad with Scallops is sure you make you feel like its spring. This recipe is so full of bright colors and flavors its the perfect dish to serve. Its full of bright greens, and spring vegetables paired along with quail eggs and scallops. To make it even more perfect add my easy to make strawberry vinaigrette.

Spring Salad with Scallops and Strawberry Vinaigrette is sure to be your go to spring recipe. This recipe will be part of the Sunday Supper Movement’s Welcoming Spring Recipe Collection. Sunday Supper is something new I joined a few weeks ago. Its something though that I have been passionate about for a long time not knowing others were too. Sunday Supper is about bringing loved ones around the table to enjoy a meal together. We celebrate this daily in our home and always have since I have been on my own. Below my recipe you will find my friends involved in Sunday Suppers great spring recipes too!

Spring Salad with Scallops and Strawberry Vinaigrette Recipe

Ingredients:

4 tablespoons butter
1 pound sea scallops
1/4 teaspoon salt
12 boiled quail eggs (boil for 2-4 minutes and remove to ice water)
1/2 pound asparagus
1 bag spring salad mix (50/50 blend) 5 oz
1 bag romaine lettuce 9 oz
2 medium carrots ,sliced with a peeler
3 radishes, sliced
4 ounces snow pea pods
1 recipe for Strawberry Vinaigrette

Directions:

In a pan on medium high heat melt butter. Lightly salt the scallops and cook them for 3 minutes on each side. Remove and set aside.

Heat the other 2 tablespoons of butter in the same pan. Cook the asparagus for 2-4 minutes.
Layer the ingredients in a bowl and enjoy! #homemadeYUMMY

Author: My World Simplified.com

Ingredients

4 tablespoons butter
1 pound sea scallops
1/4 teaspoon salt
12 boiled quail eggs (boil for 2-4 minutes and remove to ice water)
1/2 pound asparagus
1 bag spring salad mix (50/50 blend) 5 oz
1 bag romaine lettuce 9 oz
2 medium carrots ,sliced with a peeler
3 radishes, sliced
4 ounces snow pea pods

Instructions

In a pan on medium high heat melt butter. Lightly salt the scallops and cook them for 3 minutes on each side. Remove and set aside.
Heat the other 2 tablespoons of butter in the same pan. Cook the asparagus for 2-4 minutes.
Layer the ingredients in a bowl and enjoy! #homemadeYUMMY

More great Spring recipes

Breakfast:

Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
Chive and Cheese Quiche by An Appealing Plan
Lavender Scones by Feeding Big and More
Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
Matcha Donuts by The Ninja Baker
Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

Artichoke Lemon Hummus by Food Done Light
Asparagus and Goat Cheese Tart by Baking Sense
Butter Lettuce and Spring Radish Salad by Hardly A Goddess
Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
Roasted Strawberry Popsicles by Brunch-n-Bites
Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

An Unconventional Mojito by Monica’s Table
Caribbean Cream Cocktail by Cosmopolitan Cornbread
Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
Vanilla Lavender Limeade by The Tip Toe Fairy
Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
Violet Hour by Wholistic Woman

Main Dish:

Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
Levantine Fattoush Salad by Curious Cuisiniere
One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
Orecchiette with Peas, Pecorino and Onions by Cooking Chat
Pasta with Peas by Manu’s Menu
Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
Ramp and Mushroom Frittata by Pies and Plots
Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
Veggie Pasta Primavera by Momma’s Meals

Side Dish:

Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
Green Peas with Onion and Bacon by Magnolia Days
Minty Pea Farro Spring Salad by She Loves Biscotti
Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

Amazing Coconut Cake by A Baking Legacy
Berry and Honey Whipped Ricotta by Family Foodie
Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
Carrot Oatmeal Raisin Cookies by What Smells So Good?
Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
Colorado Crème by Cooking on the Ranch
Honey Blossoms by Get the Good Stuff!
Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
Meyer Lemon Bars by The Chef Next Door
No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
Rhubarb Meringue Pie by Jane’s Adventures in Dinner
Spring Cookie Bouquet by The Freshman Cook
Strawberry Cheesecake Puffs by Moore or Less Cooking
Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
Strawberry Moscato Sorbet by Seduction in the Kitchen
The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.