Easy Scallop and Shrimp Seafood Salad Recipe

This easy scallop and shrimp seafood salad recipe combines tender poached shrimp, delicate bay scallops, crisp celery, red onion, fresh herbs, and a creamy lemon-Dijon dressing. It takes about 15 minutes to prep, 5–7 minutes to cook, and at least 30 minutes to chill, making four refreshing servings in about one hour.

Every bite is cool, creamy, bright, and lightly seasoned with seafood seasoning, dill, parsley, and lemon. Serve it on lettuce leaves, spoon it over mixed greens, or offer it with crackers for a simple lunch, brunch dish, picnic side, or make-ahead appetizer.

Why You’ll Love This Recipe

This scallop and shrimp seafood salad is a wonderful choice when you want something flavorful without spending a long time at the stove. The seafood cooks in one saucepan, the dressing comes together in one bowl, and the final salad only needs a short rest in the refrigerator.

The texture is especially appealing. Shrimp provide a pleasantly firm bite, while bay scallops add a soft, tender quality that blends beautifully with the creamy dressing and crunchy celery.

Lemon juice keeps the salad tasting fresh, Dijon mustard adds gentle sharpness, and Old Bay or another seafood seasoning brings savory spice. If you enjoy chilled, creamy salads, you may also like serving this alongside our fresh cauliflower rice salad for a colorful meal.

Ingredients You’ll Need

The seafood is the star, so choose shrimp and scallops that smell clean and fresh. Medium shrimp are easy to portion, and bay scallops are naturally small enough to mix into the salad without extensive chopping.

• Shrimp and bay scallops: Use 8 ounces of each. Peel and devein the shrimp, cut large pieces into bite-size portions, and rinse and pat the scallops dry.
• Creamy dressing: Mayonnaise supplies richness, while 2 tablespoons of sour cream or plain Greek yogurt add tang. The yogurt option makes the dressing a little lighter without losing its creamy character.
• Fresh flavor: Lemon juice, dill, parsley, Dijon mustard, and seafood seasoning create a balanced dressing that complements rather than hides the seafood.
• Crunch: Finely diced celery and red onion or scallions add crisp texture and a mild savory bite.
• Serving options: Prepare lettuce leaves, mixed greens, or crackers for serving. Each option gives the salad a different feel, from light lunch to casual party appetizer.

Have a medium saucepan, slotted spoon, shallow plate or pan, mixing bowl, whisk, knife, and cutting board ready before you begin. A shallow pan helps the cooked seafood cool more quickly and evenly.

How to Make It Step-by-Step

Step 1: Bring a medium saucepan of lightly salted water to a gentle simmer over medium heat. The water should be hot and moving lightly, not boiling vigorously, because rough boiling can damage the delicate seafood.

Step 2: Add the prepared shrimp and simmer for about 2–3 minutes. They are ready when pink and opaque throughout, so remove them promptly with a slotted spoon to prevent overcooking.

Step 3: Place the bay scallops into the same simmering water and cook for about 2–4 minutes, depending on size. Watch for an opaque center and a just-firm texture, since scallops can become chewy when cooked too long.

Step 4: Drain both seafood components thoroughly and spread them across a plate or shallow pan. Toss them with 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, then refrigerate for about 20–30 minutes.

Step 5: While the seafood cools, whisk together the mayonnaise, sour cream or plain Greek yogurt, fresh lemon juice, Dijon mustard, Old Bay seasoning, dill, parsley, salt, and pepper. Whisk until the dressing looks smooth and the herbs are evenly distributed.

Step 6: Add the completely cooled shrimp and scallops to the dressing along with the diced celery and onion. Fold carefully with a rubber spatula or large spoon so the seafood stays in distinct, appealing pieces.

Step 7: Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the lemon, herbs, mustard, and seafood seasoning to mingle throughout the creamy dressing.

Step 8: Taste the chilled salad before serving and adjust with a little more lemon juice, salt, or seafood seasoning if needed. Spoon it onto lettuce leaves, scatter it over mixed greens, or serve it with crackers.

For another party-friendly option with bold flavor, place this seafood salad beside an easy fiesta dip and a platter of crackers and vegetables. The contrast between the cool seafood salad and the lively dip makes a welcoming buffet spread.

Chef’s Tips for Tender Seafood

Gentle cooking is the most important detail in this recipe. Shrimp need only about 2–3 minutes, while bay scallops usually need 2–4 minutes, and both continue cooking slightly after they leave the water.

Do not mix warm seafood into the mayonnaise dressing. Heat can thin the dressing, create excess moisture, and make the finished salad less creamy, so give the seafood the full cooling time before combining it with the other ingredients.

Bay scallops are ideal because they blend naturally with the shrimp. If you use larger sea scallops, halve or quarter them before cooking so the pieces are similar in size and cook more evenly.

Finely dice the celery and onion instead of leaving them in large chunks. Small pieces distribute throughout every spoonful and provide crunch without overpowering the tender seafood.

Use fresh dill and parsley when possible for the brightest flavor. Dried dill works well when fresh herbs are unavailable, but use 1 teaspoon dried dill rather than the 1 tablespoon measure for fresh dill.

Easy Variations

This recipe is flexible while keeping its creamy seafood-salad character. For a richer version, use all mayonnaise and omit the sour cream or Greek yogurt.

• Add chopped hard-boiled egg for extra body and a classic deli-salad feel.
• Stir in finely diced cucumber or bell pepper for more freshness and crunch.
• Add a small amount of capers for a briny note that pairs nicely with lemon and seafood.
• Fold in imitation crab if you want a larger, more varied seafood salad.
• Include a small amount of hot sauce, horseradish, or Worcestershire sauce for extra savory heat.
• For a lighter dressing, replace up to half of the mayonnaise with plain Greek yogurt.

Keep additions modest so the shrimp and scallops remain the main attraction. If you are planning a meal with bold spicy flavors, our all-purpose Buffalo chicken marinade can inspire a separate entrée while this salad provides a cool side.

Serving Suggestions

For a light lunch, spoon the salad into crisp lettuce cups or serve it over a bed of mixed greens. A few lemon wedges on the side allow guests to add more brightness at the table.

For an appetizer, arrange the salad in a chilled serving bowl with sturdy crackers nearby. Small lettuce leaves also work well as individual cups for a brunch, shower, picnic, or warm-weather gathering.

Serve the salad cold, but let it sit out only briefly during entertaining. A chilled platter helps preserve the creamy texture and keeps the seafood tasting fresh.

If you are building a varied meal, seafood salad pairs nicely with a crisp vegetable salad, crusty bread, or a light soup. For a meatless soup course, consider our vegetarian ramen with savory broth on another day when you want a warm contrast.

Storage and Food Safety

Refrigerate the finished salad promptly in a covered container. Use leftovers within 1–2 days for the best quality and safety, and keep the salad chilled whenever it is not being served.

This recipe is best enjoyed cold and should not be reheated. Reheating can toughen the seafood and cause the mayonnaise-based dressing to separate.

If the salad seems slightly firmer after chilling, stir gently before serving. Taste once more because the celery, onion, lemon, and seasoning may become more pronounced as the salad rests.

For a different chicken option to serve at a gathering, compare the flavor profile with our second easy Buffalo chicken marinade recipe. Keeping the seafood salad chilled and the cooked entrée properly hot creates a pleasant variety on the table.

Easy Scallop and Shrimp Seafood Salad

Tender shrimp and bay scallops are gently simmered, chilled, and folded into a creamy lemon-Dijon dressing with celery, onion, dill, and parsley. Serve this refreshing seafood salad chilled over greens, in lettuce cups, or with crackers.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 1 minute min

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Seafood

• 8 ounces Medium shrimp, peeled, deveined, and cut into bite-size pieces if large
• 8 ounces Bay scallops, rinsed and patted dry
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly ground black pepper

Dressing

• 1/2 cup Mayonnaise
• 2 tablespoons Sour cream or plain Greek yogurt
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning or other seafood seasoning
• 1 tablespoon fresh or 1 teaspoon dried Finely chopped fresh dill or dried dill
• 1 tablespoon Finely chopped fresh parsley
• 1/4 teaspoon Salt, or to taste
• 1/8 teaspoon Black pepper

Salad Vegetables and Serving

• 1/2 cup Finely diced celery
• 1/4 cup Finely diced red onion or scallions
• 1 tablespoon Finely chopped fresh parsley, optional
• As needed Lettuce leaves, mixed greens, or crackers

Method

 

Step-by-Step

1. Bring a medium saucepan of lightly salted water to a gentle simmer. Add the shrimp and cook for about 2–3 minutes, until pink and opaque, then remove them with a slotted spoon.
2. Add the bay scallops to the same water and simmer for about 2–4 minutes, depending on their size. Remove them when they are opaque and just firm, avoiding an aggressive boil.
3. Drain the seafood thoroughly and spread it on a plate or shallow pan. Toss with 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then refrigerate for about 20–30 minutes until cool.
4. Whisk the mayonnaise, sour cream or Greek yogurt, 1 tablespoon lemon juice, Dijon mustard, seafood seasoning, dill, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
5. Add the cooled shrimp, scallops, celery, and onion to the dressing. Fold gently until all the ingredients are evenly coated without breaking up the seafood.
6. Cover the bowl and refrigerate for at least 30 minutes so the flavors can blend. Taste before serving and adjust the lemon juice, salt, or seafood seasoning if needed.
7. Serve the salad chilled on lettuce leaves, over mixed greens, or with crackers. Add optional fresh parsley just before serving for a fresh finish.

Notes

Cool the seafood completely before combining it with the dressing so the mayonnaise stays thick and the salad does not become watery. Refrigerate leftovers promptly and use within 1–2 days.

Final Thoughts

This easy scallop and shrimp seafood salad delivers a refreshing combination of tender seafood, creamy dressing, bright lemon, fragrant herbs, and crisp vegetables. The method is straightforward: gently simmer the shrimp and scallops, cool them completely, fold them into the dressing, and let the salad chill so every flavor comes together.

It is polished enough for a brunch table but simple enough for a weekday lunch. Serve it in lettuce cups for a lighter presentation, over greens for a satisfying salad plate, or with crackers when you want an easy appetizer.

Remember the two keys to the best result: avoid aggressive boiling and do not rush the cooling step. With those details in place, you will have four creamy, flavorful servings that taste fresh from the first bite to the last.