Warm salad with scallop and orange dressing
2 servings
15 minutes
Warm salad with scallops and orange dressing is a refined dish of European cuisine that combines the tenderness of sea scallops with refreshing citrus acidity. Its origin is linked to the culinary traditions of Mediterranean regions where seafood is often accompanied by light and exquisite sauces. Scallops seared to a golden crust reveal their natural sweetness, while orange juice mixed with olive oil and Dijon mustard adds a subtle spiciness to the dish. Crispy greens, fresh cucumber, and leek complete the harmonious ensemble of flavors. This salad is perfect as a light dinner or an elegant appetizer, pairing wonderfully with white wines. Easy to prepare, it highlights the natural flavor accents of the ingredients and delights with its gastronomic elegance.
1
If the scallops are frozen, they need to be thawed first. Then heat the pan with olive oil well, reduce the heat and fry the scallops for 2 minutes on each side, turn off the heat and let the seafood cook for a couple more minutes under a lid.
- Sea scallops: 300 g
- Olive oil: 6 tablespoons
2
For the dressing: squeeze juice from oranges, add olive oil and Dijon mustard, and mix everything well.
- Oranges: 1 piece
- Olive oil: 6 tablespoons
- Dijon mustard: 2 tablespoons
3
Remove the stalk and the upper green leaves of the leek, and chop it. One third of the stem will be enough.
- Leek: 1 stem
4
Chop the cucumbers finely.
- Cucumbers: 2 pieces
5
Put arugula and lollo rosso lettuce, scallops, chopped vegetables in a salad bowl, drizzle with dressing — and ta-da — an original and healthy salad is ready.
- Rocket (arugula): 50 g
- Lollo rosso lettuce: 1 piece
- Sea scallops: 300 g
- Cucumbers: 2 pieces
- Leek: 1 stem
- Oranges: 1 piece
- Dijon mustard: 2 tablespoons
- Olive oil: 6 tablespoons
- Sea salt: pinch
