New This Month

Grilled Scallop Salad

  • Servings: 4


  • 1 tablespoon olive oil, plus more for brushing
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground pepper
  • 1 bunch watercress, coarsely chopped
  • 1/2 bulb fennel, halved lengthwise, cored, and thinly sliced lengthwise
  • 12 large sea scallops, tough muscle removed


  1. Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.

  2. Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.

  3. Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.

Reviews Add a comment

  • funfourchas
    19 JAN, 2008
    Quick and easy