Arugula Salad with Pistachio Crusted Scallops
Updated Jul 14, 2025, Published on May 03, 2022
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This Arugula Salad with Pistachio Crusted Scallops is a quick, easy, and elegant recipe that's perfect for lunch, dinner, or even a light appetizer. And it comes together in under 30 minutes!
Fresh arugula is tossed with lemon, olive oil, and shaved Parmesan, then topped with tender, golden-seared scallops coated in crunchy roasted pistachios. It’s a fresh and healthy meal that still feels satisfying thanks to the protein-packed scallops and rich pistachio crust. You can also split the salad into smaller portions to serve as an appetizer for a dinner party or special occasion.
If you love this arugula salad recipe, be sure to check out my Arugula, Peach, Burrata, and Crispy Prosciutto Salad for another light and flavorful option!
Recipe Ingredients
See the full list of ingredients with exact quantities on the recipe card below.
- Roasted & Salted Pistachios: Roasted salted pistachios add the perfect balance of rich, nutty flavor and a hint of salt to this recipe. Their crunch pairs beautifully with the tender scallops and fresh arugula. For convenience, look for pistachios that are already shelled. I used salted pistachios, but unsalted will work too — just be sure to add extra salt to the pistachio coating to taste!
- Scallops: Fresh or frozen scallops both work great for this recipe. Frozen scallops are a convenient option — just thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for quicker thawing. Once thawed, it's important to pat the scallops very dry with paper towels. Removing excess moisture is the key to getting a beautiful golden sear when you cook them!
How to make Arugula Salad with Pistachio Crusted Scallops
See full list of instructions on the recipe card below.
- Step 1: Make the pistachio coating
- Step 2: Prepare the arugula salad
- Step 3: Sear the scallops
- Step 4: Coat the scallops in the pistachio mixture
- Step 5: Assemble the salad and serve!
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Arugula Salad with Pistachio Crusted Scallops
Equipment
- Pan I like using stainless steel to get a good sear on my scallops
Ingredients
- 1/4 cup Roasted & Salted Pistachios, can use unsalted but adjust additional salt accordingly
- 1 Lemon, zest and juice
- Kosher Salt, to taste
- Black Pepper, to taste
- 5 oz Arugula
- 2 tablespoon Extra Virgin Olive Oil
- 1/4 cup Shaved Parmesan, I used a vegetable peeler to shave strips from a block of parmesan
- 1 tablespoon Avocado Oil, or other high-smoke point oil
- 8 oz Scallops, fully thawed if frozen
Instructions
- Finely chop the pistachios with a chef’s knife or pulse them in a food processor until they resemble coarse crumbs. In a bowl, combine the chopped pistachios, the zest of ½ a lemon (add more to taste), and a pinch of salt. Set aside.1/4 cup Roasted & Salted Pistachios, 1 Lemon, Kosher Salt, Black Pepper
- Add the arugula to a large bowl. Drizzle with the juice of ½ a lemon (more if you like it brighter) and season with salt and pepper. Drizzle in the olive oil then add shaved Parmesan. Toss everything together until well combined.1 Lemon, 5 oz Arugula, 2 tablespoon Extra Virgin Olive Oil, 1/4 cup Shaved Parmesan
- Pat the scallops dry and season both sides with salt and pepper. Heat avocado oil in a pan over medium-high heat. Once hot, add the scallops and cook for 2–3 minutes on the first side until golden brown. Flip and cook for another 2 minutes, or until just cooked through.1 tablespoon Avocado Oil, 8 oz Scallops
- Immediately transfer the cooked scallops into the bowl with the pistachio mixture. Gently toss to coat the scallops evenly on both sides.
- Plate the arugula salad and top with the pistachio-crusted scallops. Finish with extra lemon zest and juice, if desired. Serve immediately.
Video
@carolbeecooks Have dinner on the table in about 20 minutes with this bright and fresh arugula salad 🥗 #salad #saladtok #easyrecipe #scallops
♬ Flashing Lights - Kanye West
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out so well! I get nervous cooking scallops, but so happy I got over that and gave this one a try. Will be making again!