Parmesan Orange Scallops Salad

This Parmesan orange scallops salad was made to accompany a large party tray of lasagne we ordered for Chinese New Year. In keeping to the festive mood of CNY (even though we are not eating Chinese food), I made a citrus orange dressing for the salad :p

See Also:

• More Scallops Recipes
• Chinese New Year Recipes

These are the scallops before baking. They are seasoned and then covered with a layer of freshly grated cheese.

This is what the baked scallops looked like, straight from the oven. You can see the scallops after the cheese had melted. All that scallop juices in the baking dish collected in the baking dish are very rich, do soak them up with some bread or cooked pasta to enjoy every drop of it.

As for the baked scallops, they are the main (and only) toppings for my salad.

The salad dressing, an orange vinaigrette, takes only a minute. It consists of orange juice, vinegar, olive oil, honey and seasonings. Drizzle the dressing over the scallops and the salad. This makes a refreshing and healthy salad amidst the holiday feasting. For meal prep, I usually make a bigger batch of  orange vinaigrette salad dressing to keep in the fridge for the week, but you can also make just enough for this salad recipe.

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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.

Serves: 1 (low-carb light meal) or 2-3 (sharing)

Prep Time: 10 mins

Cook Time: 15 mins

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:

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.

Ingredients Used: black pepper • butter • cheese • extra virgin olive oil • honey • lemon • olive oil • orange • orange juice • parmesan cheese • parsley • romaine lettuce • scallop • sea salt • white wine vinegar