Grilled Scallop Salad



  • 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


  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.

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