Seared Scallops over Mixed Greens with Citrus Vinaigrette
Tender seared scallops served atop a bed of fresh mixed greens, cherry tomatoes, and cucumber, dressed with a zesty homemade citrus vinaigrette. This mediterranean-inspired salads ready in about 25 minutes pairs large (about 1 lb) sea scallops, kosher salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.
Ingredients
- 12 large (about 1 lb) sea scallops
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 cups mixed salad greens
- 1 cup halved cherry tomatoes
- 1 medium, diced cucumber
- 3 tbsp orange juice
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- to taste salt and black pepper
Instructions
- Step 1: Pat dry 12 large sea scallops and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops and sear without moving for 2-3 minutes until golden brown on the bottom. Flip and cook for an additional 1-2 minutes until just cooked through. Remove from heat.
- Step 3: In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 diced medium cucumber.
- Step 4: In a small bowl, whisk together 3 tbsp orange juice, 2 tbsp lemon juice, 1 tsp honey, and 1 tsp Dijon mustard. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking until emulsified. Season with salt and black pepper to taste.
- Step 5: Toss the salad with the citrus vinaigrette until evenly coated. Plate the salad and top each portion with 3 seared scallops. Serve immediately.
Frequently asked questions
How long does Seared Scallops over Mixed Greens with Citrus Vinaigrette take to make?
Total time is about 25 minutes (15 min prep + 10 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 Seared Scallops over Mixed Greens with Citrus 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 kosher salt from drying out.
Can I substitute ingredients in Seared Scallops over Mixed Greens with Citrus 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 Seared Scallops over Mixed Greens with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Seared Scallops over Mixed Greens with Citrus Vinaigrette?
Mediterranean salads 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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