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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.


  • 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


  • 80g chopped romaine lettuce or assorted salad washed and spinned dry
  • 1 lemon wedge

You also need

  • a fitting oven baking dish


  1. 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.
  2. Make orange vinaigrette. In a small bowl, whisk orange juice, evoo, vinegar, lemon juice, honey, salt & pepper. Season to taste.
  3. 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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2 comments on “Parmesan Orange Scallops Salad”

  1. wow The combo of flavours is just unbeatable! The scallops must have tasted extremely good because of Parmesan topping.

  2. These scallops will be gone in a flash if they are right in front of me. I cannot resist the temptation!

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