The Ultimate Turf + Surf Summer Salad

Salads are the perfect light summer meal idea. We took your original surf + turf recipe to make the ultimate surf + turf salad. Loaded with chicken, scallops, and bacon, this summer salad recipe is bangin’ with a ton of delicious goodness! Read on to see how we put it together! 

The Ultimate Turf + Surf Summer Salad

Try our The Ultimate Surf + Turf Summer Salad! This wonderfully ‘lish salad takes the very best from the sea and land and combines those ingredients with a ton of fresh garden goodies. The pan-seared scallops and shrimps are laid upon a lush, verdant bed of chopped kale and mixed greens along with delicately thin radishes, English cucumbers, and Spanish onions. Then we piled on crispy planks of thick-cut Wright’s bacon! And if that wasn’t enough we drizzled the whole delicious salad with homemade Blueberry + Balsamic Vinaigrette. Not too shabby at all. We have the full recipe down below, so don some goggles, flippers, and get your snorkeling game on! 

We start with super fresh curly Tuscan kale with a mix of salad greens! Talk about fresh to death!

Then we added thin slices of English cucumber, Spanish onion, crisp radishes, and sweet bell peppers.

Then come our turf and surf. Loads of brown butter pan-fried scallops and shrimp and chopped chicken breast…

Our homemade Blueberry + Balsamic Vinaigrette is so easy to prepare, and it takes this salad to the stratosphere!

We think it came out pretty good, what do you think?

The Ultimate Turf + Surf Summer Salad

Ingredients:

• 2 cups Tuscan kale, chopped
• 2 cups mixed salad greens, chopped
• 1 cup English cucumbers, thinly sliced
• 1 medium Spanish onion, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1 sweet red bell pepper, cored with the white ribs removed and julienned
• 2 chicken breasts, cooked and chopped
• 1 cup rinsed sea scallops, patted dry
• 1 cup shrimp, rinsed and patted dry
• 2 tbsps extra virgin olive oil
• 2 tbsps unsalted sweet cream butter
• McCormick sea salt
• McCormick freshly cracked black peppercorns

Directions:

1. Preheat oven to 400 degrees, rinse and pat dry two chicken breasts, rub them using a tablespoon of extra virgin olive oil, season with freshly cracked black peppercorns and sea salt. Wrap inside of foil and bake on the middle rack of a preheated oven. Bake for 20 – 25 minutes until an instant-read thermometer inserted into the thickest part of the chicken breasts reads between 165-170°F. Remove the chicken from the oven and allow it to stand for 15 minutes, remove chicken from foil and transfer to a cutting board. Chop chicken into bite-sized pieces and set aside. 
2. Scallops should be dry and lightly seasoned with freshly cracked black peppercorns and sea salt and allowed to sit at room temperature for 10-15 minutes. 
3. Place a large non-stick or cast-iron skillet over high heat, and two tablespoons of extra virgin olive oil and two tablespoons of unsalted sweet cream butter, when the oil and butter are hot gently add the sea scallops. Sear scallops for just over a minute per side, with a bit of char and caramelized. Remove scallops with a slotted spoon to a paper towel-lined platter. Quickly add a tablespoon of EVOO and unsalted butter. Repeat the process with shrimp
4. Rinse kale and mixed salad greens, drain and chop into thin strips, place into a large bowl and set aside.
5. Using a mandolin thinly slice cucumbers, sweet red peppers, and Spanish onion, set aside.  
6. Rinse, core, and remove the ribs from a one (1) medium-size sweet red pepper, using a sharp knife julienne pepper then cut in half.
7. Toss chopped Tuscan kale and mixed salad greens together, adding thinly sliced cucumbers, onions, sweet red bell peppers, and radishes. Transfer the desired amount onto a serving plate and top with chopped chicken, pan-fried sea scallops, and shrimp.
8. Drizzle with Blueberry + Balsamic Vinaigrette {recipe below}.
9. Serve. 

Blueberry + Balsamic Vinaigrette Recipe

• 1/2 cup blueberry simple syrup
• 2 tbsps extra virgin olive oil
• 1 tbsp Balsamic Vinegar
• 1/8 tsp McCormick freshly cracked black peppercorns
• 1/4 tsp McCormick marjoram leaves
• pinch of McCormick sea salt

Directions:

1. Into a container with a lid, you can close tightly add blueberry simple syrup, extra virgin olive oil, balsamic vinegar, freshly cracked black peppercorns, marjoram leaves, and sea salt.
2. Secure the lid tightly, and shake vigorously for about a minute.
3. Serve.

The Ultimate Turf + Surf Summer Salad

5 from 1 vote

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Servings: 0

Author: This Worthey Life

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Ingredients

 

1x2x3x4x5x

• The Ultimate Turf + Surf Summer Salad
• Ingredients:
• 2 cups Tuscan kale chopped
• 2 cups mixed salad greens chopped
• 1 cup English cucumbers thinly sliced
• 1 medium Spanish onion thinly sliced
• 1/2 cup radishes thinly sliced
• 1 sweet red bell pepper cored with the white ribs removed and julienned
• 2 chicken breasts cooked and chopped
• 1 cup rinsed sea scallops patted dry
• 1 cup shrimp rinsed and patted dry
• 2 tbsps extra virgin olive oil
• 2 tbsps unsalted sweet cream butter
• McCormick sea salt
• McCormick freshly cracked black peppercorns

Instructions

Directions:

• Preheat oven to 400 degrees, rinse and pat dry two chicken breasts, rub them using a tablespoon of extra virgin olive oil, season with freshly cracked black peppercorns and sea salt. Wrap inside of foil and bake on the middle rack of a preheated oven. Bake for 20 - 25 minutes until an instant-read thermometer inserted into the thickest part of the chicken breasts reads between 165-170°F. Remove the chicken from the oven and allow it to stand for 15 minutes, remove chicken from foil and transfer to a cutting board. Chop chicken into bite-sized pieces and set aside.
• Scallops should be dry and lightly seasoned with freshly cracked black peppercorns and sea salt and allowed to sit at room temperature for 10-15 minutes.
• Place a large non-stick or cast iron skillet over high heat, and two tablespoons of extra virgin olive oil and two tablespoons of unsalted sweet cream butter, when the oil and butter are hot gently add the sea scallops. Sear scallops for just over a minute per side, with a bit of char and caramelized. Remove scallops with a slotted spoon to a paper towel-lined platter. Quickly add a tablespoon of EVOO and unsalted butter. Repeat the process with shrimp
• Rinse kale and mixed salad greens, drain and chop into thin strips, place into a large bowl and set aside.
• Using a mandolin thinly slice cucumbers, sweet red peppers, and Spanish onion, set aside.
• Rinse, core, and remove the ribs from a one (1) medium-size sweet red pepper, using a sharp knife julienne pepper then cut in half.
• Toss chopped Tuscan kale and mixed salad greens together, adding thinly sliced cucumbers, onions, sweet red bell peppers, and radishes. Transfer the desired amount onto a serving plate and top with chopped chicken, pan-fried sea scallops, and shrimp.
• Drizzle with Blueberry + Balsamic Vinaigrette.
• Serve

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Be sure to come back and let us know how you enjoyed making the ultimate surf + turf summer salad! We would love to hear from you! 

Find more summer recipes to try: 

Berry + Apple Summer Salad

Summer Chicken Salad

Mexican Street Corn Pasta Salad

Tips On Hosting A Summer Pie Party

Honey Pineapple Salmon

Sweet Corn Pico de Gallo

The Ultimate Sweet Corn + Bacon Salad