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Epicurious

Winter Salad with Sauteed Bay Scallops

3.5

(30)

Image may contain Plant Food Produce Meal Dish Vegetable and Salad
Winter Salad with Sauteed Bay ScallopsBrian Leatart

What to drink: A crisp Pinot Grigio.

Recipe information

  • Yield

    Makes 8 first-course servings

Ingredients

2 tablespoons orange juice
1 1/2 tablespoons plus 2 teaspoons balsamic vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 large oranges
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1 teaspoon fresh lime juice
1/4 teaspoon ground black pepper
1 pound bay scallops
10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)
16 grape tomatoes, halved

Preparation

  1. Step 1

    Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper.

    Step 2

    Cut peel and pith from oranges; cut between membranes to release segments.

    Step 3

    Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.

    Step 4

    Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.

    Step 5

    Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.

TagsSaladSalad DressingScallopShellfishSeafoodLeafy GreensVegetableGrape TomatoTomatoStarterDinnerNut FreeGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessSauteWinterBon Appétit
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