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Parmesan Orange Scallops Salad
Parmesan Orange Scallops Salad
This recipe will fill a small baking dish, ideal for cooking for 1-2 person(s). For bigger servings, double up the ingredients accordingly.
You can add toppings and grains (quinoa/brown rice/pasta) to make this salad a complete meal.
This recipe makes just enough salad dressing for one serving. To make a bigger batch of orange vinaigrette salad dressing for meal prep, check out this recipe.
Ingredients:
- 12 (200g) medium scallops thawed if using frozen, patted dry on kitchen towel
- 1/2 tbsp olive oil
- 15g unsalted butter melted
- 1/8 tsp orange + lemon zest
- pinch of garlic salt to taste
- 1/2 cup (50g) grated Parmesan cheese
- freshly chopped parsley or dried parsley flakes
Orange Vinaigrette
click here to make a bigger batch for meal prep
- 2 tbsp pure orange juice
- 1 tbsp extra-virgin olive oil (evoo)
- 1 tsp white wine vinegar (or apple cider) to taste
- 5 drops lemon juice
- 1/2 tbsp honey to taste
- pinch of sea salt to taste
- freshly cracked black pepper
Salad
- 80g chopped romaine lettuce or assorted salad washed and spinned dry
- 1 lemon wedge
You also need
- a fitting oven baking dish
Directions:
- Make baked scallops. Coat scallops with olive oil & melted butter. Arrange them one layer in a fitting baking dish. Sprinkle orange + lemon zest and garlic salt over the scallops. Cover the scallops with one layer of grated cheese. Bake the dish at preheated oven of 200°C (392°F) at upper rack for 15 minutes, or until cheese is melted and starting to brown. Garnish scallops with parsley and season with black pepper. Tip: Don’t waste the scallops juices in the baking dish, soak them up with some cooked pasta or bread.
- Make orange vinaigrette. In a small bowl, whisk orange juice, evoo, vinegar, lemon juice, honey, salt & pepper. Season to taste.
- Make & serve the salad. Add lettuce to a large salad bowl with the baked scallops as topping. Garnish with a wedge of lemon. To serve, spoon orange vinaigrette over the scallops and use the remaining vinaigrette as salad dressing.
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wow The combo of flavours is just unbeatable! The scallops must have tasted extremely good because of Parmesan topping.
These scallops will be gone in a flash if they are right in front of me. I cannot resist the temptation!