Warm Citrus Spinach Salad with Scallops

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Scallops are delicious, but can be quite expensive. Consider this a special-occasion salad if you stick with the scallops. For an everyday salad, consider replacing the scallops with shrimp or fish.

Serves 4
Serving Size: 4 cooked scallops, 2 cups of salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes



  • 2 large navel oranges
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon cider vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • ⅓ cup roasted pine nuts
  • 1 tablespoon olive oil
  • 1 pound sea scallops, cut in half crosswise (can be replaced with shrimp or fish)
  • 8 cups (approximately 6 ounces) baby spinach



  1. Grate the zest from one orange into a small bowl.
  2. Using a serrated knife, cut the ends off both oranges to make flat edges and peel off the rest of the skin.
  3. Squeeze juice from the ends of the oranges into a bowl. Measure and set aside 2 tablespoons of orange juice.
  4. Cut the rest of both oranges into individual segments. Set the orange segments aside.
  5. Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and sauté until softened (approximately 1 minute). Remove from heat.
  6. Stir vinegar and reserved orange juice into the shallots. Scrape mixture into bowl with orange zest. Add the salt and pepper and mix well.


  1. Wipe the skillet used for the shallots clean with paper towel.
  2. Heat the skillet over medium heat. Add pine nuts and cook, stirring often, until toasted (approximately 2 minutes). Pour onto plate and set aside.
  3. Add a small amount of olive oil just to coat the pan (approximately 1 tablespoon) and heat over medium-high heat. Add the scallops and cook, turning halfway, about 3-4 minutes on each side. Scallops should be seared on both sides.
  4. Combine the spinach and reserved orange segments in a large bowl.
  5. Add the scallops, vinaigrette, and toasted pine nuts and toss. Serve warm.

Nutrition Information per Serving:

  • Serving Size: 4 scallops, 2 cups salad
  • Vegetables: 2 cups
  • Fruits: ¼ cup
  • Calories: 254 calories
  • Carbohydrates: 14 grams
  • Fiber: 3 grams
  • Protein: 21 grams
  • Fat: 14 grams
  • Sodium: 619 mg
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