Winter Salad with Sauteed Bay Scallops

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This winter salad with sautéed bay scallops is a vibrant celebration of seasonal citrus and fresh seafood. The combination of bitter greens, such as radicchio and endive, provides a sophisticated crunch that perfectly balances the sweetness of the fresh orange segments and the delicate, buttery texture of the scallops. Finished with a zesty lime and balsamic dressing, it offers a bright pop of colour and flavour during the colder months when fresh, light meals are most welcome.

As a diabetes-friendly recipe, this dish is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a heart-healthy lunch or a refined starter. The use of extra-virgin olive oil provides healthy fats, while the vitamin-rich greens and tomatoes add essential nutrients without compromising on taste. It is a simple yet elegant way to enjoy a nutritious, homemade meal.

Ingredients for Winter Salad with Sauteed Bay Scallops

2 cucharadas de jugo de naranja
1 1/2 tablespoons plus 2 teaspoons balsamic vinegar
60ml más 1 cucharada de aceite de oliva virgen extra
2 naranjas grandes
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1 cucharadita de jugo de lima fresco
1/4 cucharaditas de pimienta negra molida
450g bay scallops
10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)
16 grape tomatoes, halved

How to make Winter Salad with Sauteed Bay Scallops

Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 60ml oil. Season with salt and pepper.

Cut peel and pith from oranges; cut between membranes to release segments.

Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.

Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.

Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.