Scallop, Spinach and Orange Salad Recipe

Name: Scallop, Spinach and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oranges, peeled, white pith removed; 1 cup orange juice; 3 tablespoons balsamic vinegar; 2 tablespoons minced shallot; 1/4 cup olive oil; 12 large sea scallops, each cut horizontally into thirds; 2 tablespoons (1/4 stick) butter, melted; 1/4 teaspoon paprika; 8 cups fresh spinach leaves (about 10 ounces); 2 tablespoons sliced almonds, toasted; 1/4 cup (1/2 stick) chilled butter, cut into pieces

Servings: persons

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

1
Using knife, cut between orange membranes to release segments.
2
Mix juice, vinegar and shallot in bowl.
3
Whisk in oil.
4
Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan.
5
Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes.
6
Set aside.
7
Line baking sheet with foil.
8
Overlap 9 scallops slices on foil, forming round.
9
Press to compact.
10
Repeat with remaining scallops, forming 3 more rounds.
11
Brush with melted butter.
12
Season with paprika, salt and pepper.
13
Preheat broiler.
14
Toss spinach with reserved 1/2 cup dressing.
15
Mound spinach on plates.
16
Garnish with orange segments and almonds.
17
Broil scallops until cooked through, about 3 minutes.
18
Bring 1/4 cup dressing in saucepan to simmer.
19
Remove from heat.
20
Gradually add 1/4 cup chilled butter; whisk just until melted.
21
Season with salt and pepper.
22
Place scallops atop spinach salad.
23
Drizzle sauce over scallops and serve.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 oranges, peeled, white pith removed, 1 cup orange juice, 3 tablespoons balsamic vinegar, 2 tablespoons minced shallot, and more.

Yes, Scallop, Spinach and Orange 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.

Scallop, Spinach and Orange Salad

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