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Scallop + Egg + VEggie Salad


  • 2 cups romaine lettuce
  • 1/2 apple thinly sliced
  • 4-5 scallops
  • 1 hard boiled egg sliced
  • chopped red cabbage
    Lemon Caesar Dressing
  • 8 oz nonfat plain greek yogurt
  • 1/4 cup mayo
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic, finely chopped
  • 1-2 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 tsp dijon mustard
  • sea salt and ground black pepper to taste


Chop romaine lettuce, slice apple and hard boiled egg and chop red cabbage. Add in any other raw veggies desired. Prepare dressing by blending all ingredients in a food processor or blender. Makes 8 servings, so if you're only needing it for this meal then cut the recipe down. Or store in your fridge for future use. Heat homemade butter in a small skillet on medium-high heat. Add scallops and cook on each side for 2-3 minutes each. Remove and set aside. Build your salad, top with scallops, dressing and black pepper. Enjoy!

Earlier Event: March 27
Later Event: March 28