This Sea Scallop Salad with Citrus Vinaigrette is a nice, fresh-tasting salad for summer. It’s simple, and it’s elegant too.
Tip: Change things up and grill the scallops. Substitute fresh orange slices for the mango. Yum!
How to Toast Almonds:
I toast almonds all the time since I love them so much. And I find that the easiest way to toast almonds is to take out a small skillet and just add the slivered almonds to the skillet and set the heat to medium. Have a wooden spoon handy, and don’t leave those almonds alone! Stir them here and there, and watch the almonds as they begin to turn light brown. Remove them from heat, and scrape them onto a paper towel or plate so they can cool.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Sea Scallop Salad with Citrus Vinaigrette
Recipe Details
Ingredients
VINAIGRETTE:
- ¼ cup freshly squeezed orange juice
- 1 small shallot, finely chopped
- 2 teaspoons freshly grated ginger
- 1 medium lime, juiced
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
SCALLOPS
- 20 large sea scallops
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
SALAD
- 4 large handfuls frisée or mixed baby greens
- 2 medium mangoes, peeled and chopped
- 5 whole green onions, trimmed and thinly sliced diagonally
- ½ cup slivered almonds, toasted
Instructions
PREPARE THE VINAIGRETTE:
- In a small bowl, combine the orange juice, shallot, ginger, lime juice, and lemon juice 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.
PREPARE THE SCALLOPS:
- Rinse the scallops and pat them 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 and then gently turn each one over. Cook 1 minute longer or until translucent in the center. Remove from the heat.
ASSEMBLE THE SALAD:
- Toss the greens, mango, green onion and almonds with the desired amount of vinaigrette in a salad bowl.
- Divide the salad mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.
