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Citrus Salad with Vanilla Butter Scallops

Prep Time:15 Minutes
Cook Time:12 Minutes

Nutritional Information

Grilled scallops are a great preparation, add citrus for a perfect match.


  • 1/4 navel orange
  • 1/4 blood orange
  • 1/4 ruby red grapfruit
  • 1/4 lime
  • 1/4 tangerine
  • 4 whole scallops
  • 4 Tablespoons olive oil plus more for drizzling
  • sugar (optional) for seasoning
  • 4 cups stemmed watercress
  • 4 grape tomatoes, sliced into thin rounds
  • black pepper to taste


  • 1. Supreme the citrus fruits with a sharp knife, cut off the tops and bottoms of the citrus fruits. Slicing downward from top to bottom, cut off the peels and white pith. Working over a bowl, cut between the membranes to dislodge the segments of fruit. Reserve the citrus juice.
  • 2. For the vinaigrette, in a small bowl, with the reserved citrus juice Whisk in the canola oil in a thin stream. Season to taste with sea salt, pepper, and sugar if using.
  • 3. Gently combine the watercress and half of the citrus supremes in a bowl. (Save the remaining supremes for another use.) Toss with a few tablespoons of the vinaigrette.
  • 4. Grill the scallops over direct heat until cooked throughout.
  • 5. Divide the salad between 2 plates. Top with scallops. Garnish with tomatoes, kumquat, sea salt, and a drizzle of canola oil

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828