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Grilled Scallops and Halloumi with Lemon-Oregano Vinaigrette

Serves 4
Time 15 min
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.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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