Go Back
Easy Scallop and Shrimp Seafood Salad Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 minute
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.