Citrus-Infused Seafood Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing mix of seared scallops and shrimp with bright citrus dressing and seasonal greens. This mediterranean-inspired seafood ready in about 25 minutes pairs scallops, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 20 min Cook: 5 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 8 oz scallops and 6 oz peeled shrimp dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear scallops for 2 minutes per side until golden, then set aside. Sear shrimp for 1.5 minutes per side until pink and transfer to a plate.
  2. Step 2: Whisk 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 cup fresh orange segments in a small bowl until combined. Add 4 cups mixed greens and toss until evenly coated.
  3. Step 3: Divide salad between plates, top with seared scallops and shrimp, then drizzle with remaining dressing. Sprinkle 1/4 cup shelled pistachios over the top.

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Frequently asked questions

How long does Citrus-Infused Seafood Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Infused Seafood Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep scallops from drying out.

Can I substitute ingredients in Citrus-Infused Seafood Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Infused Seafood Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Infused Seafood Salad with Lemon Vinaigrette?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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