Winter Salad with Sauteed Bay Scallops
A refreshing winter salad featuring tender bay scallops marinated in citrus, served over a bed of mixed bitter greens with orange segments and grape tomatoes, all dressed in a bright orange-balsamic vinaigrette.
Ingredients
- •2 tablespoons orange juice
- •1½ tablespoons balsamic vinegar
- •¼ cup extra-virgin olive oil
- •2 large oranges
- •1 teaspoon grated orange peel
- •1 teaspoon grated lime peel
- •1 teaspoon fresh lime juice
- •¼ teaspoon ground black pepper
- •1 pound bay scallops
- •10 cups mixed bitter greens
- •16 whole grape tomatoes
- •
Cooking Instructions
- 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.
3 min
- 2.
Cut peel and pith from oranges; cut between membranes to release segments.
5 min
- 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.
10 min
- 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.
2 min
- 5.
Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.
5 min
