Winter Salad with Sauteed Bay Scallops

Ingredients for Winter Salad with Sauteed Bay Scallops

• 2 tablespoons orange juice

• 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar

• 60ml plus 1 tablespoon extra-virgin olive oil

• 2 large oranges

• 1 teaspoon grated orange peel

• 1 teaspoon grated lime peel

• 1 teaspoon fresh lime juice

• 1/4 teaspoons ground black pepper

• 450g bay scallops

• 10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)

• 16 grape tomatoes, halved

How to make Winter Salad with Sauteed Bay Scallops

Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 60ml oil. Season with salt and pepper.

Cut peel and pith from oranges; cut between membranes to release segments.

Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.

Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.

Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.