Scallop Salad Recipe With Orange, Honey Walnut Vinaigrette
This fresh citrus Scallop Salad Recipe is made with a light and delicious orange, honey, and walnut vinaigrette. As the weather gets warmer this perfectly healthy sea scallops dish is wonderful on its own or as an accompaniment to dinner.
I don’t know about you but the decision of what to have for dinner comes around each day very quickly. With the nicer temperatures arriving, I like to be out of the kitchen fast so we can head out and enjoy a walk in our neighborhood after dinner.
Rather than spending hours and hours of cooking and having to do a massive clean up of dishes, my fresh scallops recipe only takes about 25 minutes to make along with only using two large bowls and one large nonstick skillet, making clean up a snap!
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Seared scallops on their own are fabulous. But what flavors go best with them when you want a little more?
While citrus and scallops are a match made in heaven, adding tarragon, parsley, or thyme for a French feel, goes well with these tasty sea morsels.
According to my sweet husband, he loves a good olio. He says, that this recipe is one of the best dinners he’s had in a long time. He also says, “The combination of the citrus oranges, along with the red onion and walnut compliments the not-too-fishy scallop for an outstanding flavor!”
I love when my family takes the first bite and I hear an ‘mmm, this is so good’! or before they finish the first dish, I hear, ‘Is there more?’ is another good sign that it tastes really good!
When purchasing fresh scallops soaking them in salt water for about thirty minutes will even out the flavor and ‘freshen up’ the scallop before you cook them.
Prior to searing your scallops, it is always a good idea to rinse them well to remove any sand or grit. Follow with a good pat down with a paper towel to remove any excess water. Too much water or moisture on your scallop will not allow the scallop to brown properly.
- Small Oranges
- Olive Oil
- Soy Sauce
- Honey
- Kosher salt & Pepper
- Walnuts
- Scallops
- Baby Spinach
- Red Onion
Instructions to Make Scallop Salad Recipe
- Soak scallops in salt water for 10 minutes, pat dry.
- Gently pat the wet scallops with a paper towel to dry them a bit after rinsing.
- Grate zest from 1 large orange into a small bowl. (2 smaller oranges may be used)
- Cut peel from orange and slice flesh into segments, set aside
- Squeeze orange juice from the membranes into the bowl with the zest (I squeezed a few sections of the orange as well to get a bit more juice)
- Whisk in 1/2 tablespoon of olive oil, soy sauce, honey, and 1/4 teaspoon of salt and pepper
- Thinly slice the red onion using this hand slicer
- Add onions, oranges, and walnuts to the dressing mixture
- In a separate medium bowl using tongs, toss orange segments, walnuts, and red onion, into the spinach with dressing.
- Over medium-high heat heat the non-stick skillet.
- Toast the walnuts for approximately 4 minutes, remove from heat (keep a close watch to not burn the walnuts)
- Heat the remaining 1/2 tablespoon of olive oil in a skillet.
- Season scallops with remaining 1/4 teaspoon salt and pepper
- Saute scallops for 3 for 4 minutes until golden brown. Turn each side of the scallops to give the scallops a good sear, browning evenly
- Remove the warm scallops from the skillet, and keep warm
- Place 1 1/2 cups of salad on each plate and top with scallops.
There is nothing like fresh seafood topped on an easy salad.
As an alternative, next time I may try different citrus fruits such as clementines, mandarins, or grapefruit segments.
I served the salad with a delicious mimosa and these slightly sweet muffins. Perfect for any brunch or luncheon menu!
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Scallop Salad Recipe With Orange, Honey Walnut Vinaigrette
Recipe details
- 4 people
- Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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