Seared Scallop with Citrus Relish and Balsamic Vinegar - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Seared Scallop with Citrus Relish and Balsamic Vinegar


1 orange sectioned
1 lemon sectioned
1 lime sectioned
1- 15 ounce can of mandarin pieces
1 medium shallot diced fine
1 T finely diced red bell pepper
1t chopped cilantro
zest of one orange
3 jumbo scallops
3 ounces spring mix or other baby greens
1 ounce balsamic vinegar
salt and pepper to taste
1 T vegetable oil


  • Dice all sectioned fruit and mandarins, set aside. 
  • Combine first 8 ingredients including juice from can of mandarins, mix thoroughly add salt and pepper to taste. 
  • Refrigerate for 4 hours. 
  • Season scallops with salt and pepper and sear in hot skillet with vegetable oil.  Sear for 1 minute each side. 
  • Arrange lettuce on small plate.  Spoon drained citrus relish next to lettuce. 
  • Slice cooked scallop in half and arrange next to relish. 
  • Drizzle with balsamic vinegar. 
  • Serves 3


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