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Atlantic Fish Scallop Salad

  • Yield: 4 as a first course


  • Olive oil to grill scallops
  • Salt and pepper to taste
  • 5 ounces fresh scallops (preferable 20/30 count), side muscle removed
  • 3 ounces Romaine lettuce, cut into one-half inch ribbons
  • 2 ounces mesclun lettuce mix
  • 1.5 ounces Gorgonzola cheese, crumbled
  • 1 ounce dried cranberries
  • 2 ounces balsamic vinaigrette (store-bought) *Note: whip a bit of Dijon mustard into the dressing
  • One-half lemon for garnish


  • Lightly rub the scallops with olive oil and sprinkle with salt. Grill lightly on medium hot grill, turning as needed, do not burn or char, for about 2 to 3 minutes.
  • Meanwhile place lettuces, Gorgonzola cheese, cranberries, dressing, salt and pepper in a mixing bowl. Toss gently with tongs. Arrange the greens on a salad plate. Arrange scallops around the top and sides of the greens. Garnish with the lemon.