Seared Scallops with Citrus Salad pairs both oranges and grapefruit with the sweet and seductive flavor of scallops.  This is a grand recipe with outstanding results.  Easy to make, too.
Seared Scallops with Citrus Salad

Seared Scallops with Citrus Salad
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 12 sea scallops, large, cleaned
  • 4 ounces extra-virgin olive oil, divided
  • 1 shallot, minced
  • 1 Tablespoon parsley
  • 1 pinch chile flakes
  • cracked black pepper to taste
  • 2 oranges, sliced
  • 1 grapefruit, segmented
  • 4 ounces arugula
  • 4 ounces asparagus, shaved
  • 1 onion, cut into rings, grilled
  • 2 ounces grapefruit juice
  1. Toss scallops in 2 oz. olive oil, shallot, parsley, red pepper flakes and a pinch of black pepper.
  2. In a bowl, combine most of the orange slices, grapefruit segments (reserve a few for garnish) with arugula, asparagus and onion rings. Toss with grapefruit juice, black pepper, salt, and remaining 2 oz. olive oil.
  3. In a pan over high heat, sear scallops until caramelized on both sides but still rare. Divide salad among 4 plates. Place 3 scallops on each plate. Garnish with remaining citrus slices and segments.


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