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Scallop and Orange Salad recipe

Scallop and Orange Salad recipe

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  • Dish type
  • Salad

Pan fried scallops are served with crisp lettuce and orange segments. Perfect as a light starter.

7 people made this

IngredientsServes: 5

  • 6 scallops
  • 60g lambs lettuce
  • 50g cashew nuts
  • 1 orange, segments only
  • freshly ground pepper
  • freshly ground pink peppercorns or cayenne pepper (optional)
  • knob of butter

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Arrange lettuce on serving plates. Add the orange segments and sprinkle over cashews.
  2. Add the butter to a frying pan, heat on high, cook the scallops for one minute per side, remove from heat and add a little bit of orange juice to deglaze the pan.
  3. Add one scallop per plate and sprinkle with the orange-butter sauce.
  4. Sprinkle with freshly ground pepper and the remaining orange juice.

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Reviews & ratingsAverage global rating:(2)

This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so I’ve been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish. For some more orange salad recipes, try this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.

I teamed up with California Citrus Growers to create this orange salad recipe. Navel oranges are refreshingly tart and sweet and absolutely perfect in this salad. It’s the perfect side dish to any meal, just add your favorite protein on the side. I think scallops or grilled shrimp would be great with this.

Besides their amazing flavor, oranges pack a big nutritional punch. We all know oranges are high in vitamin C – they’re the go-to fruit when you want to support your immune system. But they’re also a good source of fiber and folate. Did you know that about three-fourths of the U.S. population has an eating pattern that is below the recommended intake of fruit? Oranges are an excellent way to hit your daily fruit goals.

Miso scallop and snow pea en papillote recipe

Wrapping the scallops and vegetables in a “purse” of parchment paper means they steam together in the fragrant Asian-inspired sauce. To keep the butcher’s twine from burning in the oven, soak it in water for about 15 minutes before tying the bundles. Serve with brown rice or quinoa.

Blood Orange Scallop Salad

This Blood Orange Scallop Salad offers you a beautiful combination of flavours and textures. It also looks elegant and perfect for a special occasion.

Daisy – Star of the Day

Hello everyone! I hope you’re doing well.

It’s the Valentine’s Day weekend. Indeed, it’s an extended weekend here in Nova Scotia as we have a statutory holiday on Monday. There’s no connection with Valentine’s though, just to clarify.

While I haven’t prepared anything special this year, this Blood Orange Scallop Salad fits the bill. Isn’t it gorgeous? Also, it’s a big day for Daisy. I have featured her often, but particularly today she’s the star. I mean, more Daisy’s photos than the salad itself. By the way, next week (February 18th) Daisy will turn one year. WHAT?

In case you’re wondering, Daisy loves scallops. She’s also fond of shrimp, lobster, trout, smoked salmon, bacon, and prosciutto. We all can relate, right? I will be updating some old recipes with the photo-evidence.

Blood Orange Scallop Salad

let’s talk about this recipe for a moment. As I said, it offers lots of textures and flavours:

  • Seared scallops,
  • Sautéed fennel. I had always used raw fennel until this recipe, but from now on I am going to sauté it more often – so delicious!
  • Succulent blood oranges, but any oranges will do,
  • Peppery arugula to balance all that sweetness,
  • Salted pistachios.

Besides, it features warm elements like scallops and fennel. Isn’t something we all need in a winter salad?

So luscious, so gorgeous, so pretty. It will certainly be a good choice for a very special occasion (or on any other day). Also, if you missed this Blood Orange Prosciutto Salad, please check it out too.

I hope you like this Blood Orange Scallop Salad, and you will give it a try. Approved by Daisy, after all.

Daisy: “What scallop? I didn’t see any scallops!”

Daisy – Scallop Whisperer

38 Scallop Recipes You’ll Want to Cook Every Week

Many people think scallops are difficult to cook, but they’re really not, as long as you use the right technique! These recipes will point you in the right direction, while giving you dozens of paleo-friendly ways to enjoy these little suckers.

This recipe is for very basic scallops, which you can serve however you like, or just eat plain with butter, salt, and pepper. Their golden brownness is delectable, and, of course, the buttery flavor is irresistible. Use this recipe as your basic blueprint to perfect scallops.

Searing the scallops first makes them taste so much better, and the saffron sauce these come with will knock your socks off. They’re just the ticket for a Paleo meal that’s done before you know it and is restaurant caliber.

Obviously risotto isn’t paleo-friendly, as it’s made with rice. But not this risotto! Nope, this one is made with romanesco and is delicious with roasted grapes, lovely toasted walnuts, and more of those perfectly seared scallops.

This seriously impressive meal is made with a beautiful and amazing marinade of avocado oil, apple cider vinegar, coconut aminos, raw honey, chili pepper flakes, black pepper, and star anise. There’s a pistachio crust involved, and a vanilla-infused oil. Yes people, I’m serious. Check it out.

These lollies might be kid-friendly (assuming you have a decently adventurous kid) but they’re definitely not candy. These are slightly sweet (from the maple), slightly salty (from the prosciutto or bacon), and slightly tangy (from the lime).

Last but not least, I bring you these delicious little bites with a creamy Dijon avocado sauce dolloped on top. You can use any paleo-friendly honey Dijon dressing (it doesn’t have to be the brand suggested). Beautiful and just delicious.

Don’t underestimate this dish because of its simplicity. The peach salsa is sweet and fresh with a little kick of spice from the jalapenos, and is the perfect summery complement to the beachy scallops, which are perfectly cooked with olive oil and best with a pinch of sea salt.

I’m pretty sure I’ve sung you the praises of Meyer lemons in the past, but it’s been awhile, so here goes. These special lemons have a light, almost creamy taste to them, and a much more complex lemony flavor than ordinary lemons. Perfect for the slightly complex flavor and texture of scallops and a sprinkle of rosemary.

This perfect lunch comes together in just 20 minutes. That’s part of the beauty of scallops. They’re so simple to make, and quick, too! These get sautéed along with the vegetables for a veggie-rich, delicious warm salad (you could also eat it cold). The Parmesan is garnish, so feel free to leave it off.

I’m a huge fan of fruit in savory dishes, especially when that fruit is citrus, so I’m pretty excited about sharing this recipe. You can replace the sugar in this one with either honey or coconut sugar, no problem. I also love the bit of bitter tartness you get from the apple cider vinegar.

If you like the simple, easy way of preparing scallops by searing them, but want to complicate the flavor just a bit, use both olive oil and butter when cooking them. You’ll get that nutty and delicious flavor from butter, along with the slight fruitiness of the olive oil.

Maybe you like that whole fruit salsa business, but peaches aren’t really your thing. That’s fine, that’s cool. Let’s do it tropical-style, then, shall we? These scallops have a bit of a crust from coconut flour, and there’s jicama in the mango salsa. Now we’re getting adventurous.

Ceviche—if you’ve never had it—is a light and fresh fish dish with vegetables. These scallops are left raw and combined with grape tomatoes, jalapeno, red onion, bell pepper, and avocado, and doused with a nice big squeeze of citrus juice (orange, lemon, or lime—your choice).

These scallops have a bright, tangy flavor from orange, lemon, and ginger, while maintaining that fabulous buttery sauce you always want on your scallops. Or, at least, I always want that on my scallops.

On a related note, let’s try a different version of ceviche. This one can obviously be eaten any time of year, but it’s made with seasonal produce and flavors like orange, persimmon, and pomegranate arils.

Cioppino is an Italian classic—a seafood stew with a tomato broth. This one uses scallops, wild shrimp, and halibut seasoned with crushed red pepper flakes, red wine vinegar, garlic, celery, and onion. Just make sure you’re using a paleo-friendly fish stock (or make your own).

This “pasta” dish is made extra hearty with the addition of bacon and scallops. The scallops are cooked in the bacon fat instead of butter, which gives them an awesome bacony flavor that melds well with the garlic and zucchini.

You won’t miss the cheese in this dairy-free, garlicky pesto scallop dish, nor the pasta! The zucchini noodles are the perfect substitute (just make sure to use olive oil instead of canola). If you don’t have a spiralizer, you can use a vegetable peeler to make the ribbons.

This dish is rich with umami flavors from tomatoes and button mushrooms, garlic, and dry white wine (the wine can be left out if you don’t want to use it for whatever reason). The scallops are dredged in almond flour for a thin and slightly crispy crust. Yum!

This romantic dinner is melt-in-your-mouth delicious. Feel free to use coconut or almond milk in the mashed potatoes (or just water). Unless you’re not a potato person. You could totally just make the steak and scallops! They’re fantastic on their own.

This dish is a lovely combination of different flavors to tease your palate and keep your body happy. A bit of sweetness from the sea scallops, sweet and juicy peaches, smoky and salty bacon, and bitter radicchio. The butter and balsamic vinegar really take this dish over the top.

These scallops get a bit of a French makeover with a creamy leek confit bed (you can use coconut cream instead of dairy cream). It’s super simple to make despite the fantastic presentation, and the macadamia crumbs add the perfect touch of crunch.

These scallops are buttery and golden, and dressed in a gremolata with cilantro, garlic, lemon rind (or zest) and freshly ground black pepper. This is the simplest dish and very easy to make, yet still impressive with its beautiful colors, textures, and presentation.

These garlic-and-herb scallops are great over a small salad as an appetizer or even a light lunch. A few squirts of lemon juice, some butter, and a bit of olive oil gives them the perfect smooth flavor and golden brown texture.

Replace the canola oil in this recipe with olive oil, and you have the perfect paleo scallop salad with a bright, tangy citrus flavor, a touch of Dijon mustard, and lovely coriander-crusted scallops with an extra delicious flavor. Add greens and you’re good to go.

Why not make a scallop soup? This one is super easy and delicious, with olive oil, celery, carrots, potato, butter, tomato paste, dry white wine, and herbs. You can replace the half and half with coconut milk, no problem. Give this soup a bit of a tropical flair, eh?

These scallops are combined with delicious king oyster mushrooms. You can easily replace the Earth Balance vegan butter with actual butter, or even olive oil. It’s the white wine and red pepper flakes, in my opinion, that really add to the delicate flavors of this dish.

This beautiful sauce is made mainly from white wine, butter, and finger limes, and you really HAVE to try it. It’s that delicious. The scallops are seared in olive oil and have a lovely golden brown finish, and if you have extra sauce, it’s fantastic on just about anything.

These little bites make the perfect appetizer for your next gathering, and I love the very Spanish suggestion to deglaze the pan with dry sherry, reduce it into a syrup, and drizzle it over these babies. So ridiculously easy to make and yet so delicious at the same time.

Photo: Food And Fitness Always

These scallops are served with a fresh tomato vierge, which is similar to salsa, but with different flavors. This one boasts garlic, coriander, fresh basil, and red wine vinegar. So delicious and yet so simple. This would be perfect to throw together for dinner guests.

Next time you’re having a party, make these and invite me over. I know it seems like I demand that of you pretty often, but I did introduce you to this recipe, didn’t I? Between the chili-garlic-honey-balsamic syrup and the abundance of butter—yum!

This is not a fancy appetizer for dinner guests. This is your lunch today. Or your dinner. Or your breakfast. Or heck, let’s make it all three. Scallops are cooked in the fat from the chorizo and tossed with shallots and black olives, and then everything is tossed into your mouth.

These scallops are lightly cooked and glazed in a squeeze of lime with sprinkles of cumin on both sides. You don’t need to add a lot of either flavor to scallops, as they’re so delicate on their own that we don’t want to overpower their taste.

Here’s something a bit different for a change. These sunchokes/Jerusalem artichokes make a fantastic earthy puree with herbs, garlic, and cream (use coconut milk or coconut cream), and the scallops are delicious with a hazelnut-rosemary pesto sauce.

These scallops are perfectly pan seared with butter, salt, and pepper, and served with a buttery and garlic-infused lemony sauce. These are such an easy meal, it’s a wonder why you haven’t been making them for your entire life!

We’ve been doing a lot of pan searing, but let’s try something different this time. Scallops are also fantastic on the grill! This recipe also comes with a bonus garlic dip, and you can use coconut yogurt instead of Greek yogurt, or just skip the dip altogether.

I’ve decided I’m going to make this for dinner tonight. I don’t have any of the ingredients on hand, so I’ll have to go to the store, but it’s worth it. The creamy mashed cauliflower, the tangy tangerine…oh, make sure to just replace the rice bran oil with your favorite paleo-friendly oil.

This dish uses kohlrabi as a substitute for orzo pasta, and makes it creamy with extra virgin olive oil, vegetable broth, and lemon juice (feel free to leave out the small amount of cheese, or replace it with nutritional yeast).

Recipe Summary

  • Olive oil, for grates
  • 2 tablespoons honey
  • 1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
  • 1/4 cup orange juice
  • 8 very thin slices peeled fresh ginger
  • 1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
  • 1 pound large scallops
  • Coarse salt and ground pepper

Heat grill to medium clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.

Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.

Orange and Radish Salad With Pistachios

Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes. The combination was inspired by an orange, radish and carrot salad in Sally Butcher’s charming book “Salmagundi: A Celebration of Salads From Around the World.”

The salad is a showcase for citrus, which is in season in California. Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit. I fell in love with blood oranges when I lived in Paris years ago, and although the Moro variety that we get in the United States doesn’t have quite as intense a red-berry flavor as the Mediterranean fruit, its color is hard to resist.

Here I use a combination of blood oranges and navels, and a beautiful mix of red and purple radishes and daikon. Dress this bright mixture with roasted pistachio oil, which has a mild nutty flavor that marries beautifully with the citrus.

Put the prepared oranges and radishes in separate bowls and use a slotted spoon to remove the orange slices from the juices. Just before serving, arrange the oranges and radishes on a platter or on plates, spoon on the dressing and juices, and sprinkle with pistachios. You can also layer the elements, undressed, and pour on the liquids right before serving.

For a juicier version, skip the slotted spoon and toss all of the ingredients together for a quenching salad that is best served in bowls.

Taste without compromise.

8 oz. thawed Bristol Peruvian Scallops
2 cups prepared rice
2 cups baby arugula
1/2 cup cucumber, sliced thin
1/2 cup carrot, sliced thin
1/2 cup cooked, shelled edamame
1/4 cup shaved red onion
1 Tablespoon garlic, minced
1 Tablespoon ginger minced
2 Tablespoons olive oil
1/2 cup chopped fresh cilantro
1/4 cup orange juice

Cook rice according to instructions on pack. Heat thick bottomed sauté pan over medium heat. Heat oil, then add ginger and garlic. Once slightly toasted, add scallops and cilantro. Spoon oil and cilantro over scallops every 30-60 seconds. Flip scallops after 2-3 minutes and repeat previous step, cook total 4-6 minutes. Remove scallops from pan and add orange juice. Cook until it reduces slightly, about 1 minute. Place scallops back in sauce and coat. Arrange 2 bowls with rice, cucumber, carrots, onion, Edamame, arugula, and finishing with scallops and sauce. Add a little olive oil and lemon juice to taste. Enjoy!


10 oz. thawed Bristol Bay or Sea Scallops
1 jar yellow coconut curry
1/2 cup sliced onion,
1/2 cup sliced carrot
1/2 cup sliced bell pepper or jalapeño pepper
1 tbs minced garlic
1 tbs minced ginger
3 tbs olive oil

Heat oil in cast iron pan or thick bottomed sauté pan on medium-high. When hot, add onion, carrot, pepper, ginger and garlic. Sauté for 2 minutes or until slightly brown. Add coconut curry and bring to simmer. Add scallops, cook 1 minute, flip scallops, cook one more minute and remove from heat. Cover and let sit for 2-3 minutes. Serve with steamed rice. Enjoy!


7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Scallops
1 Cup farro rice (rye berries or rice pilaf work as substitute)
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 clove finely-minced garlic
2 Tbsp. roughly-chopped parsley
½ Tbsp. fresh thyme leaves
½ tsp. cracked black pepper
½ tsp. dijon mustard
½ tsp. salt

Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. Cook Farro according to instructions on package. Mix remaining ingredients in a bowl and add cooked farro while still warm. Toss together with vinaigrette and serve with Lemon and Pesto Butter Wild Scallops.

Blackened Scallops with Chipotle Vegetable Slaw

7 oz. thawed My Fish Dish Blackened & Smoked Butter Wild Scallops
3 cups coleslaw vegetable mix
⅓ cup thinly-sliced red onion
¼ cup thinly-sliced chives
5 Tbsp. mayonnaise
2-3 tsp. canned chipotle peppers in adobo sauce, chopped
1 Tbsp. fresh-squeezed lime juice
Salt to taste
NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.

Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately with Blackened and Smoked Butter Wild Scallops.

Baked Scallops with Sautéed Kale Salad

7 oz. thawed My Fish Dish Lemon & Herb Butter Wild Scallops
1 5-oz bag baby kale
1 cup thinly-sliced fennel bulb, about ⅛-inch’ thick
5 red radishes, sliced in half
1 Tbsp. finely-minced garlic
3 Tbsp. olive oil
½ cup picked parsley leaves
1 Tbsp. fresh-squeezed lemon juice
1 Tbsp. Butter
Salt to taste

Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Heat a large pan over medium-high heat and add olive oil. When you see a little smoke, remove pan from heat and add radishes—cut-side down and surrounded by sliced fennel. Return pan to heat for 2-4 minutes, without stirring, until vegetables brown. Then add garlic, stir, and cook 2-4 minutes. Slowly mix in kale and, once wilted, add butter, lemon juice, parsley, and salt and serve with Lemon and Herb Butter Wild Scallops.

Teriyaki Scallops with Soba Noodle Stir-Fry

7 oz. thawed My Fish Dish Sesame & Seaweed Teriyaki Wild Scallops
2 bunches dry soba noodles.
1 ½ Tbsp. finely-minced garlic
1 ½ Tbsp. finely-minced ginger
2 tsp. sesame oil
1 Tbsp. vegetable oil
1 Tbsp. sriracha sauce
3 Tbsp. sake, white wine, or water
¼ cup sliced scallions
¾ cup oyster mushrooms, cut into ½-inch pieces
2 tsp. toasted sesame seeds (optional)

Take scallops out of package and place on a greased baking dish. Bake for 8-10 minutes at 400° F. Spin baking dish halfway through for even cooking. In a large pot, boil soba noodles until tender and strain under cool water. Then place a large pan on medium heat and add oils, garlic, ginger, and oyster mushrooms. Sauté for 5-8 minutes until browned, add water, and simmer for about 2 minutes. Add in soba noodles for about 3 minutes until warm. Serve with Sesame and Seaweed Teriyaki Wild Scallops and top with scallions and toasted sesame seeds.

Scallop Salad

Rinse the scallops thoroughly, remove the beards and drive a short knife along the edge of the shell severing the sphincter. Remove lid and loosen the meat with the knife. Remove white flesh and orange red roe (Corail) from the gray edges. Wash meat thoroughly several times. Cut Corail from mussel meat and set aside.

Halve the mussel meat crosswise and drizzle with lemon juice and season lightly with salt and pepper.

Trim, rinse and spin dry the salad greens and tear into bite-size pieces.

Mix mustard, vinegar, oil and sugar and season with salt and pepper.

Heat the clarified butter in a pan and saute the scallops on each side for 1-2 minutes. Remove and keep warm. (If desired, add Corail to the pan and saute briefly.)

Mix salad with the vinaigrette. Arrange salad on plates, top with scallops (and Corail) and serve.

(Then at will, if you like, which give Corail in the pan and let fry briefly.)

Pan-Seared Scallop Salad

This light dinner is elegant and delicious. Peppery pan-seared scallops rest on a bed of vegetables and mixed lettuce. A zesty lime vinaigrette gives the dish refreshing flavor.

salt and ground black pepper

thawed and chopped frozen artichoke hearts

large leaves radicchio, torn

large leaves basil, coarsely chopped

  1. To make the vinaigrette: In a small bowl, whisk together the lime juice, vinegar, honey, and oil. Season with the salt and pepper.
  2. To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots. Add half of the vinaigrette and toss to coat.
  3. In a large bowl, combine the lettuce, radicchio, and basil. Add the remaining vinaigrette and toss to coat.
  4. Coat a large no-stick skillet with no-stick spray. Place over mediumhigh heat until hot. Sprinkle the scallops with the pepper. Add to the skillet and cook for 2 to 3 minutes per side, or until opaque.
  5. Divide the lettuce mixture among dinner plates. Top with the artichoke mixture and the scallops.

You can buy mixed baby lettuce in many supermarkets. An alternative is 3 cups frisee, 1 cup torn watercress, and 2 Belgian endives (torn).

The vinaigrette can also double as a marinade for chicken or firm-fleshed fish, such as swordfish, halibut, and tuna.

NUTRITION (per serving): 233 calories, 24 g protein, 27 g carbs, (6.5 g fiber), 5 g fat (1 g sat fat), 11 g sugar, 308 mg sodium

Watch the video: Seared Scallops (December 2021).