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Seared Scallops Salad With Blood Orange Vinaigrette

Scallop Salad With Blood Orange Vinaigrette

A little update: the workshop that I am teaching with food stylist Tami Hardeman and prop stylist Mindi Shapiro is selling fast and we only have one spot available. If you are interested in more details, please read here. Thank you!

Spring is finally here. On paper for some. All around us here for sure. It’s been a couple of weeks that we have been able to enjoy the first blossoms, the first days without a heavy coat and Spring produce appearing on the stores shelves. I enjoy winter, evenings spent with a warm bowl of soup in front of a roaring fire, turtlenecks sweaters and colorful scarves. I am looking forward to zucchini blossoms and fresh peaches. And yet, I hurried to get as much of my favorite winter items in the last month. Blood oranges specifically.

Blood Orange Vinaigrette

I did cook and bake them in anything and everything I could think of this winter. And had them plain after my morning run with the old pup. Bag after bag after bag. Many a t-shirt and cutting board were splattered and stained by the colorful juice. Pile and pile of blood orange skins were dried to flavor hot brewing tea in the evening. I love this time of year. The end of warm fizzy blanket and the beginning of bare feet in the grass on crisp sunny mornings.

Blood Orange

What more appropriate way to celebrate the lead into a brighter and lighter season than with a refreshing salad of tender scallop, smooth Boston lettuce and tangy blood orange vinaigrette. After a couple of weeks of cooking from Southern Comfort, I got inspired by one of the salads in the book, took the three main components, lettuce, scallops and citrus and ran away with it. I changed their lettuce – grapefruit combination for Boston lettuce and blood orange.

Pan seared and core tender scallops nested on a bed of smooth and super fresh lettuce. All drizzled with a generous amount of tangy blood orange vinaigrette. A super fresh and easy salad when all you want to do is feed yourself right and get outside to enjoy the warmer weather. Pure good mood – good weather food.

Scallop Salad With Blood Orange Vinaigrette

Happy Spring!

Seared Scallops Salad With Blood Orange Vinaigrette:

Serves 2 hungry people as a main dish

Blood orange vinaigrette

1/4 cup freshly squeezed blood orange juice

1 garlic clove grated (use a microplane) or minced

1 tablespoon red wine vinegar

salt and pepper to taste

1/4 cup olive oil

In a medium bowl, whisk together the blood orange juice, garlic clove, vinegar and salt and pepper. Slowly whisk in the olive oil. Set aside until needed.

Scallop Salad:

1 tablespoon olive oil

8 to 10 medium sea scallops

salt and pepper to taste

1 small Boston lettuce

oregano or mint leaves

In a large saute pan, heat the olive oil over medium high heat. Season the scallop with salt and pepper on both sides and carefully add them to the pan (oil may splatter a bit). Sear them for about 2 minutes, carefully flip them and sear for another 2 minutes. Remove from the pan and reserve to the side.

On individual plates,arrange a good amount of lettuce leaves, place the scallops on top and drizzle with the blood orange vinaigrette.

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mimie March 22, 2013 um 5:06 am

always like your pic….

Unknown March 22, 2013 um 2:13 pm

Your photos and writing are always so beautiful and calming. Your blog is one if my favorite places to escape to and relax ๐Ÿ™‚ This salad looks delicious!

Rachelle Lucas March 22, 2013 um 2:24 pm

Oh, this makes me hungry! And it's not even lunchtime yet. I love homemade vinaigrettes. Can't wait to give this a try.

bramka play March 22, 2013 um 3:46 pm

Fantastic idea for refreshing dinner! Here in Greece we have plenty of blood oranges, which we call here sanguinis, so I will try it out soon!

Colette (Coco) March 22, 2013 um 4:58 pm

Citrus & scallops over butter lettuce…..

Could like get any better?

Victoria March 22, 2013 um 10:56 pm

This looks super-gorgeous..all your photos are pure magic!
Shine on!

Kiran @ March 23, 2013 um 12:12 am

Seasons are flying by so quick! I can barely get my hands on blood oranges or meyer lemon. This is a lovely salad, Helene. THanks for sharing ๐Ÿ™‚

BBQ Grail March 23, 2013 um 1:11 am

The scallops are fantastic looking but the vinaigrette is giving me so many ideas for Spring grilling.



Unknown March 23, 2013 um 12:12 pm

I love scallops and this salad looks really good !

qbnsalsa March 24, 2013 um 1:20 pm

This looks so delicious. I wish I could find blood oranges here in Florida. I've never seen them at ant grocery store or farmers market. I suppose they need cooler weather to produce fruit.

Helene March 24, 2013 um 4:53 pm

qbnsalsa: given that I can find them in Alabama, the Deep South and Charleston, the South, as well as in Provence when I get back to the South of France. I would not consider blood oranges a cooler weather produce. They grow everywhere but only during the winter months. Check Whole Foods, next winter – they usually have plenty according to my friends and fellow bloggers living in Florida.
Good luck!

Anonymous March 25, 2013 um 4:10 pm

I'm certainly looking forward to working this recipe into this weeks meal planning. It's 15F and a foot of snow in Colorado right now, Spring or not. A taste of warmer climes may be just what I need.


ruthy @ omeletta March 25, 2013 um 11:34 pm

Such beautiful pictures as always. I kept nodding to myself all through this post- yes to loving winter but being ready for spring, yes to blood orange overload, and yes to scallop salad!

Rocky Mountain Woman March 28, 2013 um 6:14 pm

oh my, this looks absolutely perfect…

Unknown March 29, 2013 um 7:57 pm

wow love it! looks delicious;)

Ariel April 1, 2013 um 12:54 pm

What beautiful dishes! I've always loved scallops but I don't think I've ever had them with a citrus vinaigrette. I love how simple your recipes are; after reading a book called Health on Your Plate I've been trying to cook a lot more with simple, whole, non-processed ingredients. I've never made a vinaigrette before…I'll have to try to find some blood oranges. Thank you!

Erica May 5, 2013 um 9:58 am

Looks yummy!

Beth July 7, 2013 um 7:22 pm

Oh, how I love scallops! I usually order them when I am out to dinner because I am a little intimidated by trying to prep them at home. I will try this recipe though. Yum!

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