Mind Blown™ Dusted Scallop Cocktail Salad


1 Box Mind Blown Dusted Scallops (8oz) defrosted 

2 Cups Arugula (5oz) 

1 tablespoon Mint, chopped 

1 tablespoon Basil, chopped 

2 cups Butternut squash, large dice and roasted

1/2 cup Pickled carrot and Daikon-  pickled store bought 

Olive oil 

Salt & pepper to taste


Horseradish Cocktail Sauce 

1 cup ketchup 

2 tablespoon horseradish 

1 teaspoon Worcestershire sauce 

pinch of cayenne 

Salt & pepper to taste

*optional - shot of vodka



1) Toss the cubed butternut squash with a little olive oil, salt and pepper to taste. Air-fry 350 or in oven until tender and slightly golden; let cool. 

2) In the meantime, make the cocktail sauce.  Toss everything in a bowl and incorporate with a whisk; season to taste.

3) Prepare the Mind Blown Dusted Scallops. Heat a skillet with a little olive oil until you see a whispering smoke. Add the Mind Blown Dusted Scallops little by little making sure not to overcrowd the pan. Sear on medium heat for a minute and toss. Finish searing until golden and crispy.

4) Assembly the salad. On a plate, add some cocktail sauce and schmear. Toss arugula, mint, basil, butternut and pickled daikon and carrot in a bowl with a little olive oil and light cocktail dressing. Season with salt and pepper to taste. 

5) Finally, scoop and place salad on a plate and carefully place scallops over the salad to finish! ENJOY!

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