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Warm Scallop Salad w/ Bacon, Oranges and Mixed Greens

Makes enough for 4 appetizer salads or 2 main course servings.


4 slices bacon
1 orange-grated briefly, peeled and sliced
16-20 sea scallops (about 3/4 lb.), patted dry, salted and peppered
1/2 red onion, thinly sliced
4-6 ounces of mixed greens or baby spinach
2 tablespoons olive oil
2 tablespoons red wine vinegar


Cook the bacon according to the package instructions. Lift the cooked bacon onto a paper towel, cool and break into chunks. Drain off the excess bacon fat - whats left in the pan will cook the scallops.

While the bacon is cooking, run a grater over the orange for a few shavings of orange peel, about 1/2 teaspoon. Set aside. Cut off both ends of the fruit and set the orange upright on a cutting board. Cut down the side following its curve, through to the bright interior flesh and, with the knife, remove all the skin and white pith. Cut into quarters. Cut through the white central core and discard. Slice the remaining quarters into 1/4 inch slices and mix with the orange peel.

Add the scallops to the hot skillet and sear for about 2 to 3 minutes on one side.(Scallops should be browned on the outside and opaque throughout - exact coking time will vary based on size). Turn the scallops,toss in the onions and sear for about an additional 2 minutes. Add the orange mixture, the olive oil and the vinegar just long enough to heat through.

Toss the scallop mixture with the mixed greens and bacon. Serve immediately.


Okay, this is one of those recipes-you actually have to grate and peel an orange! It will take all of two minutes, and well worth the results. Served warm, along with a pot of rice, makes this a meal.