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Grilled buffalo scallop salad with spicy blue cheese sauce

Grilled Buffalo Scallop Salad

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Give date night at home a makeover with a refined twist. Classic flavors hit the grill with this Grilled Buffalo Scallop Salad with creamy blue cheese sauce on display over smoky, charred vegetables.

  • Total Time: 20
  • Yield: Serves about 4


  • 2 pounds sea scallops, jumbo or large size preferred
  • 2 heads romaine
  • 4 stalks of celery
  • Celery salt
  • Fresh-ground black pepper
  • Olive oil
  • ½ cup Buffalo BBQ Sauce

Spicy Blue Cheese Sauce

  • 1 cup mayonnaise, Duke’s preferred
  • 1/2 cup sour cream
  • 2/3 cup blue cheese crumbles
  • 1/4 cup buttermilk
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped Smoked Pickled Jalapenos
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon fresh ground black pepper, more to taste


  1. Take the scallops out of their packaging and pat them dry with a paper towel. Place them on a wire rack in the fridge until ready to cook. Do not season them ahead of time.
  2. Wash the romaine lettuce, and slice the entire head into half, lengthwise. Do this for both of the heads.
  3. Clean the celery and trim as needed. Leave the stalks in-tact, they will be grilled whole.
  4. For the Spicy blue cheese sauce: Mix everything together, taste and adjust.
  5. Preheat the grill for medium-high heat. Make sure your grill grates are very clean, and lightly oil them if you can. Clean, slick grates make sure the scallops cook properly without sticking.
  6. Remove the scallops from the fridge and place them on a tray. Lightly drizzle olive oil, coating the scallops on all sides. Season with salt and pepper on all sides as well.
  7. Grill the celery and the romaine first. Lightly oil the vegetables, and place the romaine cut-side down on the grill grate next to the celery. Grill the romaine for about 2 minutes or until char starts to form, and then flip them. Grill for another 2 minutes and remove. Continue to grill the celery and flip to form grill marks. They will take about 6 minutes to grill. Remove when ready.
  8. Grill the scallops directly over the coals for about 3 minutes, and carefully flip with a thin spatula (avoid using tongs). They should easily release from the grill grates. Brush the scallops with the BBQ sauce, and cook for another 2-3 minutes. Flip one last time and baste with the butter sauce, then remove the scallops from the grill. The internal temperature should be about 115-120°F, which will continue to cook as you take them off the grill. 
  9. Chop up the romaine and celery into smaller pieces for serving as a salad. Plate the salad, and top with grilled scallops, additional bbq sauce as desired, and the spicy blue cheese sauce.


  • Thoroughly dry your scallops off before cooking them. Pat all sides with paper towels to remove any excess liquid.
  • Never season your scallops ahead of time. Salt draws out moisture. Make sure you season them just prior to cooking.
  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 10
  • Category: Seafood
  • Method: Grilling
  • Cuisine: Dinner
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