Citrus Scallop Salad Recipe

4 5 5
Citrus Scallop Salad Recipe
Citrus Scallop Salad Recipe photo by Taste of Home
Publisher Photo

Citrus Scallop Salad Recipe

Read Reviews
4 5 5
Publisher Photo
With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.—Sarah Geary, Oklahoma City, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 packages (5 ounces each) spring mix salad greens
  • 1 jar (24 ounces) refrigerated citrus salad
  • 2 medium red pears, thinly sliced
  • 1/2 cup all-purpose flour
  • 16 sea scallops
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinaigrette

Directions

Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup.
Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette. Yield: 8 servings.
Originally published as Citrus Scallop Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p11

Nutritional Facts

1 each: 224 calories, 9g fat (3g saturated fat), 17mg cholesterol, 217mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 7g protein.

  • 2 packages (5 ounces each) spring mix salad greens
  • 1 jar (24 ounces) refrigerated citrus salad
  • 2 medium red pears, thinly sliced
  • 1/2 cup all-purpose flour
  • 16 sea scallops
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinaigrette
  1. Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup.
  2. Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette. Yield: 8 servings.
Originally published as Citrus Scallop Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p11

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Reviews forCitrus Scallop Salad

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curling_fanatic User ID: 4103192 182686
Reviewed Dec. 28, 2011

"YUMM - I made my own balsamic vinaigrette from a Food Network recipe. Rather stronger than Kraft is, so could have done with less, but still really good. My 19 year old daughter raved and advised me that I have to add this recipe to her "leaving home cookbook"."

MY REVIEW
marjoe11 User ID: 4378615 182685
Reviewed Dec. 19, 2011

"So good! Would be great with chicken or shrimp - or no meat at all!"

MY REVIEW
andi99 User ID: 6166145 143916
Reviewed Dec. 19, 2011

"i believe that you buy it in the produce isle, next to the salad mixes and refrigerated dressing"

MY REVIEW
mark59 User ID: 6236823 105147
Reviewed Dec. 19, 2011

"Citrus salad is just what it says, orange, grapefruit, and mandarin orange segments in a light syrup"

MY REVIEW
golliwog User ID: 1278273 180060
Reviewed Dec. 19, 2011

"What is 1 Jar Citrus salad? Citrus salad?"

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