Grilled Scallop Salad with Citrus Vinaigrette

Coastal Living
Grilled Scallop Salad with Citrus Vinaigrette Recipe

Photo: Greg Dupree Styling: Lindsey Ellis Beatty 

Grill scallops and citrus for tasty toppings on this end-of-summer salad.

Serves: 4


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1/2 small red onion, thinly sliced
1 pound fresh bay scallops
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 (6-inch) wooden skewers, soaked in water 30 minutes or more
5 ounces red-leaf, lollo rosso, or butter lettuce
1/3 cup mixed thinly sliced radishes
Sea salt flakes
1 orange or tangerine, peeled and sectioned


Hands-on: 30 Minutes
Total: 30 Minutes

1. Preheat grill to medium-high (about 450°F). Soak sliced onion in ice water to cover for 10 minutes; drain well.

2. Place scallops, olive oil, salt, and pepper in a large bowl, and toss until scallops are evenly coated.

3. Thread scallops onto the skewers (5 or 6 scallops per skewer). Grill the scallops until grill marks appear, 1 1/2 to 2 minutes on each side. (Overcooking the scallops will make them tough and rubbery.) Transfer skewers to a platter, and drizzle with 1/4 cup of the Citrus Vinaigrette.

4. Toss together the lettuce, radishes, red onion, and remaining 1/4 cup Citrus Vinaigrette in a large bowl. Divide the salad among four plates, and top each salad with two skewers of the grilled scallops. Sprinkle with sea salt flakes, and serve with orange segments.

Created date

April 2016