Best Citrus Scallop Salad Recipes

SCALLOP SALAD WITH STRAWBERRIES, CUCUMBER AND GORGONZOLA IN CITRUS-DIJON VINAIGRETTE

Scallop Salad with Strawberries, Cucumber and Gorgonzola in Citrus-Dijon Vinaigrette image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup orange juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh chives, chopped
Salt and freshly ground black pepper
2 cups cooked scallops, halved
2 cups whole strawberries, sliced
1 cup English cucumber, sliced
Red lettuce leaves
1/2 cup Gorgonzola, crumbled

Steps:

In a large bowl, whisk together orange juice, lemon juice, oil, mustard, and chives. Season to taste with salt and black pepper. Add scallops, strawberries and cucumber and toss to coat with a spoon. Arrange lettuce leaves on a serving platter and top with scallop mixture. Top with crumbled Gorgonzola.

CITRUS SCALLOP SALAD

CITRUS SCALLOP SALAD image

Categories Salad Leafy Green Shellfish Appetizer Sauté Low Carb

Yield 2 as an appetizer, or a light lunch

Number Of Ingredients 14

Ingredients

2 cups of baby mixed greens salad mix
6 bay scallops rinsed and patted dry
1 tbsp. butter
1 mineola orange peeled and sectioned, saving juices
1 lemon, juiced
1 small lime, juiced
1 small red onion, use only 2-3 thin slices
¼ cup of dried cranberries
¼ cup of roasted/toasted pecans
citrus vinaigrette dressing:
4 tbsp. extra virgin olive oil
1 tbsp. cider vinegar
1 tbsp. sugar
juices from orange, lemon and lime

Steps:

Sear scallops in 1 tbsp. of butter over medium high heat in a small fry pan until crisp on each side (about 2 minutes per side). Mix salad greens with orange sections, red onion, dried cranberries and toasted pecans in a large bowl. In a small bowl wisk together ingredients for citrus vinaigrette dressing. Mix citrus vinaigrette with salad greens, divide between 2 plates, top with scallops.

CITRUS SCALLOP SALAD

Citrus Scallop Salad image

With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.-Sarah Geary, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 packages (5 ounces each) spring mix salad greens
1 jar (24 ounces) refrigerated citrus salad
2 medium red pears, thinly sliced
1/2 cup all-purpose flour
16 sea scallops
2 tablespoons butter
2 tablespoons olive oil
1/2 cup balsamic vinaigrette

Steps:

Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup. , Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette.

Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.