This scallop salad recipe can be put on the table within 15 minutes. The combination of the seared scallops and the sweet oranges makes this salad unique and delicious.
Scallops are one of my favorite seafoods. The other is shrimp. I love alternating scallops and shrimp on my salads!
The thing that is so good about this salad is I find the sweetness of the sliced clementine orange melds so nicely with the delicate lettuce and deliciously seared scallops.
And top it off with a delicious vinaigrette makes for a wonderful and original salad.
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- You can either use fresh scallops or frozen. I almost always use frozen.
- If you use frozen, to defrost it quickly, fill a large bowl with cold water and place the air tight package in the water. I weigh it down with something heavy. It takes around 10 minutes to defrost.
- Wash and blot dry the scallops before you start on the salad. I use a paper towel.
- You don’t have to use Boston lettuce. I like how delicate and tender the leaves are and I think it goes well with this salad.
How to make a scallop salad
Gather the ingredients – scallops, a clementine orange, Boston lettuce and grape tomatoes.
Cut the cute little nub off of the Boston lettuce, wash and tear the leaves into bit sized pieces.
Add the leaves to the bowl. I love this shallow bowl I got from Crate and Barrel.
Add as many grape tomatoes as you like.
Peel one of the Clementine oranges, cut rings out of it and place them on the salad.
Sprinkle feta cheese on the salad.
In the background of the above photo, you will see the ingredients of the dressing.
Olive oil, fresh orange juice and balsamic vinegar.
Place the ingredients in a small bowl and whisk until combined.
Time to deal with the scallops.
Heat a sauté pan on medium. Once that heats up, add butter and once that melts, add the scallops.
Sauté the scallops for 3 minutes on one side, flip and continue to sauté for 3 more minutes.
These are way more scallops then what you’re going to use on one salad, but save them for other salads or just eat them by themselves.
Add as many scallops as you like on the salad.
Pour some dressing on the salad.
I hope you enjoyed this scallop salad recipe as much as Christopher and I enjoy eating it!
Other delicious salads
And as always, may all your dishes be delish!
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Sweet Orange Scallop Salad
- 1 head Boston lettuce torn into bite sized pieces
- 6 Grape tomatoes you chose the amount
- 1 Clementine orange cut in wheel slices
- 2 tablespoons Feta cheese you chose the amount
- 1 pound bay scallops trimmed if you so desire, wash and pat dry
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons orange juice fresh squeezed
- 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