Skip to main content
Epicurious
Bon Appétit

Scallop, Spinach and Orange Salad

4.3

(26)

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

Recipe information

  • Yield

    Serves 4

Ingredients

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

Preparation

  1. Step 1

    Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.

    Step 2

    Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.

    Step 3

    Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.

    Step 4

    Broil scallops until cooked through, about 3 minutes.

    Step 5

    Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.

    Step 6

    Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

TagsSaladScallopShellfishSeafoodOrangeCitrusFruitSpinachLeafy GreensVegetableAlmondNutStarterDinnerGluten FreeBroilBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.