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.
I don’t know about you but the decision of what to have for dinner comes around each day very quickly. With the nicer temperatures arriving, I like to be out of the kitchen fast so we can head out and enjoy a walk in our neighborhood after dinner.
Rather than spending hours and hours of cooking and having to do a massive clean up of dishes, my fresh scallops recipe only takes about 25 minutes to make along with only using two large bowls and one large nonstick skillet, making clean up a snap!
What flavors go best with scallops?
Seared scallops on their own are fabulous. But what flavors go best with them when you want a little more?
While citrus and scallops are a match made in heaven, adding tarragon, parsley, or thyme for a French feel, goes well with these tasty sea morsels.
According to my sweet husband, he loves a good olio. He says, that this recipe is one of the best dinners he’s had in a long time. He also says, “The combination of the citrus oranges, along with the red onion and walnut compliments the not-too-fishy scallop for an outstanding flavor!”
I love when my family takes the first bite and I hear an ‘mmm, this is so good’! or before they finish the first dish, I hear, ‘Is there more?’ is another good sign that it tastes really good!
Why do you soak scallops in salt water?
When purchasing fresh scallops soaking them in salt water for about thirty minutes will even out the flavor and ‘freshen up’ the scallop before you cook them.
What happens if you don’t rinse scallops?
Prior to searing your scallops, it is always a good idea to rinse them well to remove any sand or grit. Follow with a good pat down with a paper towel to remove any excess water. Too much water or moisture on your scallop will not allow the scallop to brown properly.
Ingredients you will need:
- Small Oranges
- Olive Oil
- Soy Sauce
- Honey
- Kosher salt & Pepper
- Walnuts
- Scallops
- Baby Spinach
- Red Onion
Instructions to Make Scallop Salad Recipe
- 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.
- 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)
- Whisk in 1/2 tablespoon of olive oil, soy sauce, honey, and 1/4 teaspoon of salt and pepper
- Thinly slice the red onion using this hand slicer
- Add onions, oranges, and walnuts to the dressing mixture
- In a separate medium bowl using tongs, toss orange segments, walnuts, and red onion, into the spinach with dressing.
- 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)
- 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.
There is nothing like fresh seafood topped on an easy salad.
As an alternative, next time I may try different citrus fruits such as clementines, mandarins, or grapefruit segments.
Not a fan of scallops in your salad? I grew up on this super easy 3 ingredient pasta and pea salad that still gets rave reviews whenever I bring it to a party.
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I served the salad with a delicious mimosa and these slightly sweet muffins. Perfect for any brunch or luncheon menu!
Scallop Salad Recipe with Orange, Honey Walnut Vinaigrette
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!
For more delicious recipes with great flavors click here.
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I am adding this to my chefs assortments! sounds delicious
I think your private chef will love this recipe! haha
This looks amazing! Sadly, I am allergic to scallops. But I think I can make the rest of it and substitute something. Yummy!
aww I remember that! I’ve read that king oyster mushrooms can replace the scallop and taste just like a scallop!
Yum! This sounds amazing. I can’t wait to try it. Hugs to you.
Thank you Renae! My husband raved about it! It’s easy and delicious! 🙂
Amazing, scallops the best of the best. Pinned this one
I visited you via Week 67 of our Fabulous Friday Link Party
If not already part of SSPS, and are interested, find my entries: 47+48, and then navigate toward the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Thank you so much. I hope you the flavors as much as we do. (my husband loved it and wants me to make it again soon) I’ll check it out. Thanks for stopping by!
Susan
I tried making scallops at home a few years ago and I fell short somewhere. My husband did not care for them, but I am betting I did something wrong along the way. I thought they were okay at home, but I love them out. I need to give your recipe a try, red onion makes everything tasty.
oh my goodness Susan, this looks amazing!!! I’ve never cooked with scallops, but this may have won me over.
That is amazing Diane. I can’t wait to hear if you try it out. The flavors blend together beautifully.
This looks so delicious. My husband loves scallops so I shall be making this for him. I am happy to feature your tasty scallops at Love Your Creativity. Happy Memorial Day weekend.
Thank you Linda! I hope you enjoy it as much as we do. Thank you for the feature! 🙂