Food & Cooking Recipes Ingredients Seafood Recipes Grilled Scallop Salad 3.2 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 ½ bulb fennel, halved lengthwise, cored, and thinly sliced lengthwise 12 large sea scallops, tough muscle removed Directions 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. Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side. Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately. Rate it Print