ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Scallop Salad with Citrus Vinaigrette

Photo: Greg Dupree Styling: Lindsey Ellis Beatty 

Hands-on time 30 mins
Total time 30 mins

Serves: 4

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


  • 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
  • 1/2 cup Citrus Vinaigrette, divided
  • 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

How to Make It

  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.