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Citrus Scallop Salad

 Citrus Scallop Salad
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 1 salad equals 224 calories, 9 g fat (3 g saturated fat), 17 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.