Sea Scallop Salad with Citrus Vinaigrette


¼ cup fresh orange juice
1 small shallot, finely chopped
2 tsp freshly grated ginger
1 medium lime, juiced
2 Tbs fresh lemon juice
3 Tbs olive oil
salt and freshly ground black pepper to taste

20 large sea scallops
2 Tbs olive oil
salt and freshly ground black pepper to taste
4 large handfuls frisée or mixed baby salad greens
2 medium mangoes, peeled and chopped
5 whole scallions, trimmed and thinly sliced diagonally
½ cup slivered almonds, toasted

1. Prepare vinaigrette: Combine orange juice, shallot, ginger, lime juice, and lemon juice in a small bowl and mix well. Let stand for 10 to 15 minutes. Strain the juice mixture into a bowl, discarding the solids. Whisk the olive oil, salt and pepper into the juice mixture until blended.

2. Prepare salad: Rinse scallops and pat dry. Remove the “feet” (the small muscle sometimes found on the side of the scallop) and discard. Heat the olive oil in a large nonstick sauté pan until almost smoking. Add the scallops to the hot oil and sprinkle with salt and pepper. Cook for 1 minute longer or until translucent in the center. Remove from the heat.

3. Toss the frisée, mangoes, scallions and almonds with the desired amount of vinaigrette in a salad bowl. Divide the frisée mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.

Servings: 4

Recipe Source: California Sol Food: Casual Cooking from the Junior League of San Diego

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“This is a nice, fresh-tasting salad for summer.”
-San Diego, CA

“I grilled the scallops and substituted fresh orange slices for the mango for my 11 yo son. This is wonderful! So simple, yet elegant! I will make this again and again and … understand!”


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