Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Serves: 4
Photo: Greg Dupree Styling: Lindsey Ellis Beatty 

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

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