Seared Scallops and Fresh-Orange Salad

We liked watercress and endive in this salad, but most combinations of pungent greens will work.

Yield: 4 servings.
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 27%
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.1g
  • Protein: 31.4g
  • Carbohydrate: 22.7g
  • Fiber: 3.4g
  • Cholesterol: 56mg
  • Iron: 1.4mg
  • Sodium: 933mg
  • Calcium: 126mg


  • Shallots:
  • 2 tablespoons vegetable oil
  • 1/3 cup sliced shallots
  • Salad:
  • 3 cups trimmed watercress (about 3 bunches)
  • 3 cups coarsely chopped curly endive
  • 1 cup orange sections (about 3 oranges)
  • 1/2 cup diced peeled avocado (about 1 small)
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • Dressing:
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Thai fish sauce
  • 1 tablespoon minced seeded Thai, hot red, or serrano chile
  • 2 garlic cloves, crushed
  • 1/3 cup chopped fresh mint


  1. To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots, and cook for 2 minutes or until crispy, stirring constantly. Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.
  2. To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.
  3. To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk. Heat dressing in a small saucepan over medium heat 1 minute; pour over salad. Sprinkle with mint and shallots.
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