Rosemary and Orange–Seared Scallop Salad
Use dry sea scallops, or scallops that have not been soaked in salt water, to ensure the juiciest texture and best taste. If you cannot find dry scallops, rinse the soaked ones in cold water and pat dry.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1 large navel orange
- 4 cups Boston lettuce, torn
- 1 Tbsp. white wine vinegar
- 1 Tbsp. orange juice
- 12 dry sea scallops, large
- ¼ tsp. kosher salt
- ¼ tsp. black pepper, ground
- 1 Tbsp. flat-leaf parsley, minced
- 2 tsp. fresh rosemary, minced
- 1 tsp. orange zest
- 2 Tbsp. extra-virgin olive oil
- Remove peel, pith, and membranes from around each orange segment. Cut the segments into 1-inch chunks. Toss the segments and lettuce together in a large mixing bowl. Drizzle vinegar and orange juice over salad and toss well to coat.
- Sprinkle scallops with salt and pepper. Toss parsley, rosemary, and orange zest together in a small bowl. Press one side of each scallop into the herb mixture to lightly coat.
- Heat oil in a skillet over high heat. Add seasoned scallops to the hot skillet. Cook for 2 minutes on each side, turning once. Remove skillet from heat.
- To serve, divide lettuce between 4 salad bowls. Divide the seared scallops between the bowls and drizzle each salad with the pan drippings. Serve immediately.