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.
Ingredients
- 1 Orange (large) or 2 small oranges
- 2 tsp Soy Sauce
- 1 tbsp Olive Oil
- 1 tsp Honey
- 1/3 cup Walnuts
- 1 small Red Onion
- 6 oz Baby Spinach
- 1 lb. Scallops
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Prepping the Scallops
- 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.
Orange, Honey Vinaigrette
- 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)
- Thinly slice the red onion
Toasting the Walnuts
- 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)
Combine Ingredients
- Add onions, oranges, and walnuts to the dressing mixture
Searing Scallops
- 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.
- Serve for dinner or brunch with a mimosa. Enjoy!