Skinnytaste > Lenten Friendly Recipes > Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

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Caramelized scallops combined with sweet citrus and peppery arugula in a garlic citrus vinaigrette, yum! This is my new favorite salad. Scallops are low in points and this salad is simple to make and elegant enough to impress guests. This is great quick lunch or can be served as a first course. You can easily double this recipe.

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Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

5 from 5 votes
Course: Lunch, Salad
Cuisine: American
Yield: 2 servings
Serving Size: 1 /2 of recipe


  • 1/2 lb 8 oz sea scallops
  • 1 tsp unsalted butter
  • 1/2 lemon
  • 1 navel orange
  • 1 small clove garlic, crushed
  • kosher salt and fresh pepper
  • 1 tbsp extra virgin olive oil
  • 2 cups mixed baby greens
  • 2 cups baby arugula
  • 1 tbsp red onion, chopped


  • Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
  • Peel the remaining orange and chop into small chunks.
  • Arrange mixed greens and arugula in the center of a plate or platter.
  • Top with red onion.
  • Wash scallops and pat dry with a paper towel.
  • Season with salt.
  • Heat a medium size pan on a high flame.
  • When pan is hot, melt butter and place scallops in the pan.
  • Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  • Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
  • Remove from the pan and arrange around the greens.
  • Arrange oranges on the plate and drizzle with vinaigrette.

Last Step:

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Serving: 1 /2 of recipe, Calories: 212 kcal, Carbohydrates: 8.5 g, Protein: 20.5 g, Fat: 9.5 g, Saturated Fat: 2 g, Cholesterol: 42.5 mg, Sodium: 206.5 mg, Fiber: 1.5 g, Sugar: 4 g


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21 comments on “Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette”

  1. This is a wonderful dish for a light and flavorful dinner (leftovers are great too!). Made this for guests and received rave reviews! So easy to prepare and cook for a weeknight dinner also. Will go in the rotation!

  2. This is a favorite for a dinner party. We have a Blackstone cooktop and it sears the scallops so nicely. I serve it with Gina’s risotto.

  3. Couple of questions:

    Med flame = what on electric stove

    Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust –  what is “a few mins ”  2? 3?.  The difference could be a “make or break” If I’m not supposed to touch – how do I know when there is a colored crust?

  4. I’ve made this a few times already and it is so delicious!! The combination of the ingredients work perfect together. Definitely a keeper…

  5. I am 9 years late to the party but I made this last night and it was AWESOME. I used day boat scallops which I think is essential (also called dry scallops) and I added some chopped avocado to the salad and a teaspoon of champagne vinegar to the dressing. So delicious and filling and EASY. Perfect summer recipe!

  6. Oh My! My boyfriend and I absolutely LOVED this recipe! What I loved most about it was that it was SIMPLE but, yet LIGHT and FILLING to top it all off. This is a make again. I did not know if, I would like the oranges with the salad but, it was such a wonderful taste together!

    1. Parmesan just doesn’t go with this dish neither does craisins or walnuts. Why don’t people just follow the recipe and not try to improve it because most of the time they make it worse. These recipes are made by a knowledgeabe cook which you evidently are not!

  7. Made this as a side dish tonight with my chicken and baked potato. Couldn’t wait. I skipped the onion and only used mixed baby greens but it was delish! Hubby liked it too!