Scallop & Orange Salad

Oranges add a refreshing, citrusy touch to this healthy salad topped with scallops. A sweet and savory dressing adds just the right touch to this recipe that can be prepared in less than 30 minutes.

Scallop & Orange Salad
Servings: 4 Prep 15 mins Cook 9 mins


  • 2 small oranges
  • 1 tablespoon olive oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped walnuts
  • 1 pound sea scallops
  • 1 small red onion, thinly sliced
  • 1 bag (6 ounces) baby spinach

Make It

1. Grate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in 1/2 tablespoon olive oil, soy sauce, honey and 1/4 teaspoon each salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.

3. Heat remaining 1/2 tablespoon olive oil in skillet over medium-high heat. Season scallops with remaining 1/4 teaspoon each salt and pepper. Saute 3 to 4 minutes per side. Remove from skillet; keep warm.

4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 256, Fat, total (g): 10, chol. (mg): 37, sat. fat (g): 1, carb. (g): 19, fiber (g): 5, pro. (g): 24, sodium (mg): 607, Percent Daily Values are based on a 2,000 calorie diet.