Green Goddess Slaw and Sea Scallops

Hello and welcome to Djalali Cooks! I hope you had a beautiful Holiday weekend. We are kicking off the week with an easy, light and delicious meal – Green Goddess Slaw and Sea Scallops. This is a great recipe for slaw, it’s a nice change of pace from the usual. You can swap out the scallops, if you like; top the slaw with your favorite white fish or salmon. I like the scallops because they are slightly sweet and bring a bouncy, meaty texture to the dish. Sautéd shrimp would be a great substitute, if scallops aren’t your thing. Let’s get right to it!

Green Goddess Dressing

Green Goddess dressing has been around, dressing salads since its invention at the Palace Hotel in San Francisco, in 1923. The recipe originally had a lot of ingredients; including anchovies, fresh herbs and a lot of mayonnaise. Back then, it was served over a canned artichoke. Green Goddess dressing has changed quite a bit over the years (namely: goodbye mayo) and for a long time had a sort of Hippie/Californian connotation. Today’s version is from the magazine Eating Well and while it takes quite a diversion from the classic Green Goddess dressing recipes, it is a bright dressing with silky texture that beautifully coats the veggies.

The ingredients have also been pared down; we have an avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley. You can add in tarragon, if you like. Toss all of these ingredients into a blender and and blend until smooth.

Taste the dressing and add kosher salt to taste (about a pinch). Pour the dressing into a large bowl (the largest bowl you have) and set aside. Now we can prep the salad.


We have a small to medium-sized head of Napa cabbage that I have cut into 1/4-inch strips; 4-5 radishes, sliced thinly; 2 cups of snow peas, thinly sliced lengthwise; and 2 cups of matchstick cut carrots. Toss everything in the bowl with the dressing and use your hands to fully mix the veggies and coat in the dressing. This is where using your biggest mixing bowl comes in handy!

Set the salad aside and let’s start on the scallops.

Seared Sea Scallops

I have just about 1 pound of large 16/20 scallops. Pat them dry and heat 1 tablespoon of olive oil over medium-high heat.

When the oil is shimmering, place the scallops in the skillet. Let them cook until browned, then flip and brown the other side. about 2 minutes per side. at the very end, I deglazed the pan with a splash of dry white wine. This is optional.

Green Goddess Slaw and Sea Scallops

To plate it up, use kitchen tongs to transfer a serving of the Green Goddess Slaw on a plate, and top each serving with sea scallops. Top the dish with fresh cracked black pepper and flaky finishing salt.

Scallops are so flavorful on their own that don’t need seasoning or even to be wrapped in bacon to be delicious. And I love how this recipe really lets the scallops shine. So simple, light, and savory, this recipe will be on the table in about 20 minutes and it’s just perfect for a spring or summer meal.

Thank you so much stopping by today, I do hope you give this Green Goddess Slaw and Sea Scallops a try. Another great salad recipe is The Classic Steakhouse Wedge, it’s always in season and it’s forever a classic! Take care and be well, xo Kelly

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Green Goddess Slaw and Sea Scallops

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Dinner, Main Course, Side American
By Original Recipe From Eating Well Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 5 Minutes Total Time: 20 Minutes

Crunchy slaw with tangy Green Goddess dressing, topped with seared scallops. So simple, comes together in 20 minutes – a perfect Spring meal.


  • Green Goddess Slaw
  • 1 Avocado, pitted and sliced into smaller pieces
  • 3/4 cup Buttermilk
  • 1/4 cup Nonfat Plain Yogurt
  • 1/2 cup Chopped Flat Leaf Parsley
  • 2 Scallions, sliced thin
  • 3 tbsp. Lemon Juice
  • Kosher Salt, to taste
  • 6 cups Thinly Sliced Napa Cabbage
  • 2 cups Thinly Sliced Snow Peas (sliced lengthwise)
  • 2 cups Matchstick-cut Carrots
  • 1 cup Thinly Sliced Radishes
  • Scallops
  • 1 tbsp. Olive Oil
  • 1 lb. 16/20 Scallops
  • Splash of Dry White Wine
  • Flaky Finishing Salt and Fresh Cracked Black Pepper


Green Goddess Slaw


Transfer the avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley to a blender and and blend until smooth. Taste and season with kosher salt. Pour dressing into a large bowl.


Add cabbage, radish, snow peas and carrots to the bowl with the dressing and toss to mix the veggies and coat in dressing. Set aside



Pat the scallops dry and heat olive oil in a skillet over medium-high.


Transfer the scallops the pan and let them cook until browned on one side, then flip and brown the other side - about 2 minutes per side.


Deglaze the pan with a splash of white wine and cook one more minute.


Use kitchen tongs to transfer a serving of slaw to a plate and top with seared scallops.


Sprinkle flaky finishing salt and fresh cracked black pepper over each serving.


When making this for two, you will likely have a bit of leftover slaw. It keeps well overnight in the fridge.

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  • Mari
    April 18, 2022 at 8:52 am

    You know my obsession with greens all too well. This wonderful salad would even be perfect on its own, but who would turn down scallops or shrimp? I’m team scallops, but shrimp is great too. Tomorrow is grocery shopping because my store restocks all day Tuesday, so this is on the menu for Wednesday night. During Lent I tend to eat more fish, and it carries over for months afterwards. Since I am cutting back on meat consumption somewhat, fish is a great alternative during the week. We had a very peaceful, quiet weekend at home. No chocolate rabbits or eggs were harmed. My son had his Cadbury crème eggs, which I never did like, so I escaped Easter unscathed. Now the buildup to Mother’s Day begins, with my kids tormenting me. “Guess what I got you?” A happy, lovely, but cool, Monday morning to Kelly, Alex, Terry, and the fabulous darlings of Las Vegas. ?

    • Kelly Djalali
      April 18, 2022 at 11:47 am

      Hi Mari, I do think you will like this slaw. It’s a nice changeup from regular slaw. We enjoyed a nice Easter, working in the yard – I had some plantings to finish up on the deck, so it was a nice day to get that all buttoned up. Now, today (wouldn’t ya know) a Carolina Wren couple are making their nest in one of the freshly planted planters! Lol! I am happy you had a nice Easter, it sounds like a great day with family! xo Kelly

  • Terry
    April 18, 2022 at 10:59 am

    This looks really good I think we will have this tonight I will keep you posted ?❤️Mom

    • Kelly Djalali
      April 18, 2022 at 11:47 am

      I am sure you will enjoy this one, Mom. xo Kelly

  • Sue Parkins
    April 18, 2022 at 12:40 pm

    This recipe looks so good, Kelly! Any suggestions on how to make it dairy free?

    • Kelly Djalali
      April 18, 2022 at 1:42 pm

      Hi Sue! Sure, you can use your favorite type of non-dairy plain yogurt (soy, or nut-milk based). Then for the buttermilk, you can make your own by mixing 1 cup of unsweetened almond milk or soy milk and one tablespoon of apple cider vinegar. Give a go and let me know how it goes for you! xo Kelly

  • Sally+Burke
    April 19, 2022 at 3:32 am

    Hi Kelly, I love all the ingredients for your green goddess dressing and the veggies you have used will work well. I’m not sure how much scallops are in the US, but for me to buy 500gr = 1lb would cost a fortune. Eg..$1.20-50 each. Crazy!! Both my husband and I love them as we do Crayfish (lobster) but the cost to buy means they are a special treat. Do you like to have the scallops with the coral or without? For me it is definitely without. We were hoping that with China deciding not to take our Crays that they might be cheaper for us to buy but that doesn’t seem to be the case. We are looking at at least $120 a kg.
    I’m glad you had a lovely Easter. I prepped my legs off for Sunday lunch but it was worth the effort with the three salads and the yummy chicken AND the Sticky Date Pudding, and our youngest daughter just looooved the smashed roasted potatoes. Thankfully over the next couple of nights we will be having leftovers, giving me a bit of a cooking break.
    Happy cooking ?‍?
    Sally ?

    • Kelly Djalali
      April 19, 2022 at 7:32 am

      Hi Sally, Sounds like you had a beautiful Easter! Scallops are expensive here too, I think it was about $20 for slightly less than 1 pound. With the 16/20 size scallop, that’s about $1 per scallop. Shrimp is a more economical way to go. We don’t really see scallops with the coral (called the roe here, but it’s actually the reproductive organ, not the eggs) at our grocery stores. If we had a proper fish market, I might be able to get them still in the shell, but in the states we typically see them already shucked. Enjoy your leftovers, it sounds like you have a wonderful feast for the next few nights! xo Kelly