Rating: 5 stars
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We call this one an end-of-summer salad, but as long as you can get the ingredients, you can make it in any season! Citrus flavors define the salad: A homemade Citrus Vinaigrette and orange slices as toppings give this dish its summery flair, but fresh bay scallops skewered and grilled steal the show.Pro tip: Do not overcook the scallops—they’ll become tough and rubbery if left on the grill for too long.

Recipe by Coastal Living May 2016

Gallery

Greg Dupree Styling: Lindsey Ellis Beatty

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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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