Yuzu Citrus Vinaigrette Salad with Seared Scallops
A vibrant salad featuring buttery seared scallops and a tangy yuzu citrus vinaigrette, bringing a burst of freshness and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Seared
- Cuisine: Asian Fusion
- Diet: Gluten-Free
Ingredients
Scale
- 8 large sea scallops
- 2 tablespoons yuzu juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 4 cups fresh greens (arugula or mixed spring greens)
- Optional: avocado slices and radish slices for garnish
Instructions
- Pat the scallops dry with a paper towel. Season with salt and pepper.
- Heat a splash of olive oil in a skillet until it shimmers.
- Add scallops to the skillet, making sure not to crowd them. Sear for 1.5 minutes per side until golden brown.
- Remove scallops and let them rest off the heat.
- In a jar, combine yuzu juice, olive oil, Dijon mustard, honey, rice vinegar, and a pinch of salt. Shake well.
- Toss the greens with the vinaigrette to coat lightly.
- Top the salad with seared scallops and optional garnishes of avocado slices and radish slices.
- Serve immediately and enjoy the burst of flavors!
Notes
Be sure to dry the scallops thoroughly for the best sear. Dress the greens just before serving to keep them crisp.
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg
Keywords: salad, scallops, yuzu, vinaigrette, healthy, seafood