Seared Scallops with Orange-Lime Vinaigrette Salad


Mains, Salads | June 12, 2018 | By

This perfect, pan seared scallops with an orange-lime vinaigrette salad keeps me keto on busy days.

Every once in a while I find fresh, dry sea scallops (slightly pink) that look too good to pass up. I don’t bother with previously frozen or wet scallops as they have been treated to extend their shelf life and are not nearly the same.

This is a great satisfying, simple, and light dinner salad and if you are a scallop fan, it will become a new favorite. It’s important to keep scallops simple so they can shine on your taste buds and this recipe does that and so much more.

This recipe is for 2 and is an easy and great romantic dinner option with room for a low-carb dessert. Dark chocolate covered strawberries anyone?

Seared Scallops with Orange-Lime Vinaigrette Salad
Serves 2
A refreshingly light but fulfilling salad with seared scallops.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
925 calories
34 g
139 g
63 g
60 g
15 g
835 g
2120 g
7 g
0 g
45 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 925
Calories from Fat 548
% Daily Value *
Total Fat 63g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 38g
Cholesterol 139mg
Sodium 2120mg
Total Carbohydrates 34g
Dietary Fiber 10g
Sugars 7g
Protein 60g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Seared Scallops
  1. 1 pound large sea scallops, tendons removed - around 12
  2. Salt and pepper
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon unsalted butter
Orange-Lime Vinaigrette
  1. 1 tablespoon fresh squeezed orange juice
  2. 1 tablespoon fresh squeezed lime juice
  3. 1/2 small shallot, minced
  4. 1 tablespoon minced fresh cilantro
  5. 1/8 teaspoon red pepper flakes
  6. 1.5 tablespoons extra-virgin olive oil
  7. Salt
  1. 4 oz. fresh mesclune greens - divided.
  2. 1/2 Avocado - cubed.
  3. 1 sliced, grilled portobello mushroom - optional
For the Scallops
  1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
  2. Sprinkle scallops on both sides with salt and pepper.
  3. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking.
  4. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
  5. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
Serve immediately with vinaigrette
  1. Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.
To Plate
  1. Plate scallops with mesculin salad and drizzle vinaigrette.
  1. Best to make the Orange-Lime Vinaigrette and prepare the salad before starting the scallops.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen


  1. Leave a Reply

    Greg gelnaw
    June 13, 2018

    I’m drooling over the scallops

  2. Leave a Reply

    Michael Kuftack
    May 26, 2020

    Amazing great on a summer day,with some white wine

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