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Epicurious

Scallop, Spinach and Orange Salad

4.3

(26)

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

Recipe information

  • Yield

    Serves 4

Ingredients

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

Preparation

  1. Step 1

    Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.

    Step 2

    Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.

    Step 3

    Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.

    Step 4

    Broil scallops until cooked through, about 3 minutes.

    Step 5

    Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.

    Step 6

    Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

TagsSaladScallopShellfishSeafoodOrangeCitrusFruitSpinachLeafy GreensVegetableAlmondNutStarterDinnerGluten FreeBroilBon Appétit
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