Tropical Sea Scallop Salad with Citrus Vinaigrette

Sometimes in the summer there is nothing better than a refreshing dinner salad, but sometimes salads can be boring and you fall into a rut. Not with this week’s recipe! I pan seared fresh caught sea scallops and placed them on a bed of mixed greens tossed with a homemade citrus vinaigrette. This salad has it all – sweet and savory the best of both worlds!

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



First I make my vinaigrette so that it can chill in the fridge while I prepare the salad. In a small bowl mix the orange juice, dijon mustard, white wine vinegar, honey, olive oil and a dash of salt and pepper. Whisk until well combined and set in fridge to chill.


Preheat oven to 400 degrees and bake bacon for 10-12 minutes until crisp. Remove from pan and set on a paper towel. Reserve 1 teaspoon bacon drippings.


In a large saute pan over medium high heat melt 2 Tablespoons butter and the reserved bacon drippings. Sear the scallops for 2-3 minutes on each side until opaque and cooked through. In the last minute of cooking add 2 cloves of minced garlic to scallops.


To assemble salads, divide mixed greens onto 4 plates and top with orange segments, mango slices, avocado slices, green onions, mint, bacon pieces and 5-6 sea scallops. Drizzle with citrus vinaigrette and serve.

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Recipe Type

  • Salad
  • Seafood

Course Type

  • Entree
  • Salad

Skill Level