Scallop Salad
A fresh and vibrant scallop salad featuring tender broiled scallops, citrusy orange slices, and a herbaceous vinaigrette, perfect for light, elegant dining or entertaining.
Ingredients
Instructions
- Toss the scallops with 1/2 cup of the herb vinaigrette dressing and cover to refrigerate for 1 hour to marinate.
- Spread the marinated scallops on an ungreased baking sheet and broil until almost cooked, keeping in mind they will continue to cook after removal.
- Mix the remaining 1/2 cup of vinaigrette dressing with minced cilantro, chopped chives, and grated orange rind to prepare the herb mixture.
- Add the cooked scallops with any cooking liquid to the herb mixture and toss gently to combine.
- Cover and refrigerate the scallop mixture for another hour.
- To serve, place greens on each plate, arrange orange slices, and top with an equal portion of the scallop mixture.
Tips & Substitutions
For best results, choose fresh, dry sea scallops to avoid excess water. If you prefer a different flavor, substitute the herb vinaigrette with a citrus-based dressing. You can also use fresh parsley or dill instead of cilantro. Broiling ensures a nice caramelization; watch closely to avoid overcooking. If you want to add more texture, consider incorporating some toasted nuts like walnuts or almonds.
Serving Suggestions
For a delightful presentation, serve the scallop salad on a bed of mixed greens or arugula. This dish pairs beautifully with Lemon Couscous or Tabbouleh(Middle East Salad) for a complete meal. Consider adding a glass of crisp white wine or a light sparkling beverage to complement the flavors.
Storage & Reheating
Leftover scallop salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a skillet over low heat, adding a splash of vinaigrette if needed to maintain moisture. Avoid microwaving, as this can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Salad contains roughly 284 calories, with 20g protein, 57g carbohydrates, and 4g fat. It is an excellent source of vitamin C (649% of the Daily Value), vitamin A (238% of the Daily Value), and iron (144% of the Daily Value). At about 284 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but be sure to thaw them completely in the refrigerator before marinating. Pat them dry to remove excess moisture, which can affect the cooking process. Fresh scallops will provide better flavor and texture, but frozen can work in a pinch.
What can I substitute for the herb vinaigrette?
If you don't have herb vinaigrette, a homemade lemon vinaigrette or a simple mixture of olive oil, lemon juice, and salt can work well. Additionally, a balsamic vinaigrette could add a nice tangy flavor, although it will change the overall profile of the dish.
Is this salad suitable for meal prep?
While the scallops can be marinated ahead of time, it's best to assemble the salad just before serving to maintain the freshness of the greens and the texture of the scallops. You can prep the vinaigrette and chop the herbs in advance for quicker assembly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).