Though seafood is pretty low on my favorite food list, scallops are an exception–some have been so-so, but most are fabulous. And this scallop salad is on the fabulous end of the scale. Really, the only way you can go slightly wrong is if your scallops don’t achieve a lovely sear, so pat-pat-pat those babies dry before adding them to the skillet. Three guy thumbs and one gal thumb up!

Orange-Red Onion-Green Olive Scallop Salad

3 oranges, peel cut away and discarded; orange quartered and sliced thin

1/2 red onion, thinly sliced

1/2 cup pitted and sliced green olives

2 tbsp olive oil, divided

2 tbsp white wine vinegar

1-1/2 lbs large sea scallops, patted very dry (important!)

sea salt

ground black pepper

4 cups fresh baby spinach

1 tbsp chopped parsley

1) To a large bowl add oranges, onion, and green olive; add 1 tbsp olive oil (reserving 1 tbsp) and vinegar and toss to coat; refrigerate

2) To large skillet over medium-high heat add reserved 1 tbsp olive oil; add scallops to pan and cook 2-3 minutes each side until just done in center; lightly season with salt and pepper and remove from heat

3) Divide spinach between 4 plates and top with orange-red onion-green olive mixture; top with scallops and scatter with parsley; serve

Servings: 4


  1. Teresa says:

    You always come up with some of the most interesting recipes!

  2. […] Orange-red Onion-green Olive Scallop Salad ( […]

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