Sea Scallop Salad with Citrus Vinaigrette

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This Sea Scallop Salad with Citrus Vinaigrette is a nice, fresh-tasting salad for summer.  It’s simple, and it’s elegant too.

Sea Scallop Salad tossed with citrus vinaigrette

Tip:  Change things up and grill the scallops.  Substitute fresh orange slices for the mango.  Yum!

Sea Scallop Salad with Citrus Vinaigrette

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 2 to 3 minutes



  • 1/4 cup fresh orange juice
  • 1 small shallot, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1 medium lime, juiced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper to taste


  • 20 large sea scallops
  • 2 tablespoons extra-virgin 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 green onions, trimmed and thinly sliced diagonally
  • 1/2 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 and then gently turn each one over.  Cook 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.
SOURCE: (via California Sol Food: Casual Cooking from the Junior League of San Diego)


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