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Scallop Salad | Sweet Orange

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.

Dressing poured for on the scallop salad with the pan of scallops in the background with the dressing in the container

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.

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And top it off with a delicious vinaigrette makes for a wonderful and original salad.

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Helpful tips

  • 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

Step one

Gather the ingredients – scallops, a clementine orange, Boston lettuce and grape tomatoes.

Clementine oranges, scallops, feta cheese, Boston lettuce and tomatoes

Step two

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.

Boston lettuce added to a shallow white bowl, with the oranges, tomatoes and cheese in the background

Step three

Add as many grape tomatoes as you like.

Grape tomatoes added to the lettuce in the shallow bowl

Step four

Peel one of the Clementine oranges, cut rings out of it and place them on the salad.

Cut up clementine oranges placed on the salad with more oranges in the background

Step five

Sprinkle feta cheese on the salad.

Feta sprinkled on the salad with a small amount of orange juice, oil and vinegar in the background

Step six

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.

Step seven

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.

Step eight

Sauté the scallops for 3 minutes on one side, flip and continue to sauté for 3 more minutes.

A green cast iron pan with scallops that have been seared. There is a little pitcher with dressing and the salad in the background

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.

Step nine

Add as many scallops as you like on the salad.

Scallops added to the salad with the dressing and pan of scallops in the background

Pour some dressing on the salad.

Closer look at the white shallow bowl with the scallops on the salad

Yummy!

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!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Dressing poured for on the salad with orange slices and scallops - square

Sweet Orange Scallop Salad

This salad serves two!  It’s so delicious with the succulent scallops and easy to make!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: Salad
Keyword: scallop recipes, scallop salad
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 2 salads
Calories: 225kcal

Ingredients

  • 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

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice fresh squeezed
  • 1 tablespoon balsamic vinegar

Instructions

  • 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
  • Smile
  • Enjoy
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Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 249mg | Potassium: 465mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3580IU | Vitamin C: 59.9mg | Calcium: 148mg | Iron: 1.4mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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22 Comments

  1. The combination of orange and balsamic vinegar sounds really exciting !! i’ve never cooked or tasted scallops until now, but your recipe makes me want to try it right now:)

  2. Nice to see you haven’t overcooked the scallops, as this is so easy to do. This looks fresh and inviting

  3. I always fresh ingredients in salad along with sea food. I have to try this scallop salad as scallop are my favorite.

    1. Mary! I think it’s a New England thing. I sometimes get looked at oddly when I say certain words outside of the NE area. 🙂

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