Junior League - Scallop, Orange and Artichoke Salad

Name: Junior League - Scallop, Orange and Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine; ½ cup balsamic vinegar; 1 -2 tablespoon carrot puree; 2 tablespoons butter; salt and pepper; 1 lb sea scallops (8 to 12 per pound); virgin olive oil; salt and pepper; 6 cups mixed field greens; 1 (14 ounce) can artichoke hearts, drained, outer leaves removed; sections of 2 orange

Servings: persons

1
For the dressing, heat the wine in a saucepan until reduced to 1/2 cup.
2
Stir in the balsamic vinegar.
3
Add the carrot puree, butter, salt and pepper.
4
Cook over low heat until blended, stirring frequently.
5
Remove from heat.
6
Let stand until cool.
7
For the salad, saute the scallops in olive oil in a skillet over medium-high heat until tender.
8
Season with salt and pepper; drain.
9
Toss the field greens, artichokes and oranges in a bowl.
10
Drizzle with the dressing and toss to coat.
11
Divide the salad evenly among 4 serving plates.
12
Top with the scallops.

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Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup red wine, ½ cup balsamic vinegar, 1 -2 tablespoon carrot puree, 2 tablespoons butter, and more.

Yes, Junior League - Scallop, Orange and Artichoke Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!