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Grilled Sea Scallop Salad

Serves 4

1-1/4 Il jumbo sea scallops, cleaned
1 C orange juice, freshly squeezed
4 T fresh basil, chopped
1/2 1b red leaf lettuce, torn
1/4 1b kale, torn
1/4 lb endive, torn
2 medium Roma tomatoes, quartered
16 thin slices cucumber
Lime Vinaigrette

Marinate the sea scallops in orange juice and basil for 1 hour at room temperature; drain. Grill the scallops for 1 to 2 minutes on each side, or until they are just done. Toss the basil with the lettuce, kale, and endive. Arrange the mixed greens on 4 salad plates. Top each serving with grilled scallops, tomatoes, and cucumber. Serve immediately with Lime Vinaigrette on the side.


  • Shrimp or cubed fish or chicken may be substituted for the scallops.
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