Best 6 Scallop Spinach And Orange Salad Recipes
Indulge in a culinary journey with our enticing Scallop, Spinach, and Orange Salad, a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. Succulent seared scallops, with their delicate sweetness and tender bite, take center stage, while crisp spinach adds a refreshing crunch and vibrant color. The zesty burst of oranges provides a delightful contrast, cutting through the richness of the scallops and the earthiness of the spinach. Topped with a drizzle of tangy citrus vinaigrette, this salad offers a delightful balance of sweet, savory, and tangy notes, making it a perfect appetizer or light lunch option.
In addition to the main recipe, we also offer variations to cater to different dietary preferences and culinary inclinations. For those who prefer a vegetarian alternative, the Spinach and Orange Salad is a delightful choice, showcasing the vibrant flavors of spinach, oranges, and a tangy citrus vinaigrette. If you're seeking a more substantial meal, the Scallop and Spinach Pasta combines the best of both worlds, featuring tender scallops, sautéed spinach, and a creamy sauce, all tossed with perfectly cooked pasta.
For those with a penchant for Asian cuisine, the Scallop and Spinach Stir-Fry is a delectable dish that bursts with umami flavors. Succulent scallops and spinach are stir-fried in a savory sauce, infused with aromatic ginger and garlic, and served over a bed of fluffy rice. And for a quick and easy lunch or snack, the Scallop and Spinach Wrap is a portable delight, featuring tender scallops, spinach, and a tangy dressing, all wrapped in a soft tortilla.
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SEA SCALLOPS WITH SPINACH AND ORANGES
These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill.
Provided by Barb G.
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix finely chopped shallots and garlic set aside.
- Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
- Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
- In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
- Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.
SCALLOP, SPINACH AND ORANGE SALAD
Categories Salad Broil High Fiber Orange Almond Mussel Spinach Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
- Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
- Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
- Broil scallops until cooked through, about 3 minutes.
- Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
- Place scallops atop spinach salad. Drizzle sauce over scallops and serve.
SCALLOPS AND SPINACH OVER PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
- Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
- Drizzle dressing over spinach mixture; toss gently.
Tips:
- To save time, use pre-cooked scallops. Sear them quickly in a hot pan with butter or oil until golden brown.
- If you're using fresh oranges, be sure to zest them before juicing. The zest adds a bright, citrusy flavor to the dressing.
- Use a good quality olive oil for the dressing. It will make a big difference in the taste of the salad.
- If you don't have any shallots, you can use a small onion instead.
- Add a handful of chopped nuts or seeds to the salad for extra crunch.
- Serve the salad immediately, or chill it for later.
Conclusion:
This scallop, spinach, and orange salad is a delicious and healthy meal that's perfect for any occasion. It's light and refreshing, yet packed with flavor. The scallops are cooked to perfection, and the spinach and oranges add a nice contrast in texture and flavor. The dressing is simple but flavorful, and it ties all the ingredients together perfectly. Whether you're serving it as an appetizer or a main course, this salad is sure to be a hit.
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