This is my sweet orange scallop salad recipe. So delicious and super easy!
Scallops are one of my favorite seafoods. The other is shrimp. I love alternating scallops and shrimp on my salads!
How do you say it?
My folks grew up one town apart from each other. But even though they grew up so close to each other, they pronounced certain words differently.
Scallops is one of those words.
My mother said the ‘a’ like you would when you say the word ‘awe’.
My father said the ‘a’ like the a in California.
When it comes to the word ‘scallops’, I pronounce it like my mom. I have a weird and random combination of both my parents’ pronunciations when it comes to other words.
Laugh is another word they differed on. I don’t know why, but I use both of their pronunciations. My mom said the word laugh like the people from the UK do. My dad said it like most people in the US do.
Am I making sense?
Do you have words that have a different pronunciation from the way others pronounce it? Please leave me a comment as I’d love to know!!!
On to the Sweet Orange Scallop Salad recipe
The ingredients for the sweet orange scallop salad: Clementine orange, scallops, Boston lettuce, grape tomatoes and feta cheese.
Let’s get started.
I cut the cute little nub off of the Boston lettuce, wash and tear the leaves into bit sized pieces.
Now, I place some grape tomatoes strategically on the Boston lettuce.
I peel one of the Clementine oranges, cut rings out of that sweet little ball and place them on the salad.
Pretty, isn’t it?
Time to sprinkle on the feta cheese. Christopher loves feta cheese!
In the background of the above photo, you will see the ingredients of the dressing. I use 2 tablespoons of oil, 2 tablespoons of fresh orange juice and 1 tablespoon balsamic vinegar. It will make more dressing than this one salad could possibly handle but that means enough dressing for another salad!
Time to deal with the scallops. I wash them and I pat them dry with a paper towel. I grab my sauté pan and heat it on medium. I add 2 tablespoons butter to the pan and place the scallops into it.
I sauté the scallops for 3 minutes on one side before I flip them and continue to sauté them for 3 more minutes.
I might be unique in this but I actually like the little piece of ‘leg’ that attaches the scallop to the shell, so I leave it on the scallops when I prepare them.
What about you? Do you trim it off?
I usually lay a nice portion scallops on the salad and save the rest for later consumption. But I’ve also been known to add extra scallops if I’m still eating salad but my portion of scallops is finished!
Here’s the sweet orange scallop salad before I’ve poured on my dressing.
This is the salad dressed. It doesn’t look very different from the naked salad. But trust me peeps, it sure is.
Let’s get a closer look!
This salad is so delicious! I hope you enjoyed this recipe as much as Christopher and I enjoy eating it!
Please feel free to leave me a comment, Pin any photo to Pinterest and Yum the recipe to Yummly!Print
- 1 head Boston lettuce, torn into bite sized pieces
- Grape tomatoes, you chose the amount
- 1 Clementine orange, cut in wheel slices
- Feta cheese, you chose the amount
- 1 pound of bay scallops, trimmed if you so desire, wash and pat dry
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon balsamic vinegar
- In a shallow bowl, add lettuce, tomatoes, orange wheels and feta cheese
- In a shallow mixing bowl, add oil, orange juice and vinegar and whisk together until combined, set aside
- Heat a medium sauté pan on medium and add 2 tablespoons butter. Once butter is melted, add scallops in a single layer
- Sauté 3 minutes on each side
- Place scallops on top of salad
- Drizzle dressing on salad
- Eat salad