A cow and sheep’s milk cheese from Cyprus, Halloumi has a dense texture and low moisture content so it holds up well to high heat cooking. The cheese’s salty flavor melds beautifully with sweet grilled scallops and a brightly lemony oregano vinaigrette.
Home » Recipes » Grilled Scallops and Halloumi with Lemon-Oregano Vinaigrette
4 tablespoons extra-virgin olive oil, divided
1/2 lemon, Juice of
2 tablespoons chopped fresh oregano
1/8 teaspoon coarse sea salt, divided
1/4 teaspoon ground black pepper, divided
12 large sea scallops, side muscle removed
4 ounces Halloumi cheese, cut into 1/4-inch slices
1 small head red leaf lettuce, leaves separated
Prepare a grill for medium heat cooking.
In a small bowl, whisk together 3 tablespoons of the oil, lemon juice, oregano, a pinch of the salt and 1/8 teaspoon of the pepper. Set vinaigrette aside.
Brush scallops and cheese with remaining 1 tablespoon oil. Season scallops with remaining salt and pepper. Grill scallops and cheese, flipping once, until lightly browned and slightly firm, but still springy to the touch, about 3 minutes per side.
Place lettuce leaves on 4 salad plates. Top with scallops and cheese, dividing evenly, and drizzle with vinaigrette. Serve immediately.
Per Serving:260 calories (200 from fat), 22g total fat, 7g saturated fat, 30mg cholesterol, 550mg sodium, 4g carbohydrates, (1 g dietary fiber), 12g protein.
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