Scallop Citrus Salad – Seafood Recipes
Ruby red blood oranges, roasted beets, and creamy avocado bring the flavors of Fall to life in this Scallop Citrus Salad. Finished with a hint of heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lapreferida.com.
Cooking tools:
- Blender
- Mason jar
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Paper towel
- Measuring spoon
- Measuring cup
- Plate
- Serving bowl
Ingredients
- 1 lb. fresh scallops
- 1 can cooked beets, sliced and drained
- 1 cup cauliflower florets
- 2 Tbsp. La Preferida Olive Oil
- ½ cup + 3 Tbsp. toasted pepita seeds (set aside)
- 1 naval orange
- 1 blood orange
- 1 ruby red grapefruit
- ¼ red onion, sliced
- 1 avocado
- 1 fennel bulb
- 2 Tbsp La Preferida Red Jalapeño Nacho Slices
- 1½ Tbsp La Preferida Adobo with Pepper
- 1 tsp sea salt
- Ingredients: Vinaigrette
- 7 oz. can La Preferida Diced Green Chiles
- 1½ cup La Preferida Olive Oil
- ½ cup apple cider vinegar
- 2 Tbsp Agave
More Like This
Citrus Salad with Scallops
abetterchoice.com.au
Fresh Citrus Salad with Scallops
abetterchoice.com.au
Seared Scallops with Citrus and Avocado Salad
americastestkitchen.com
Cold Scallop Salad with Citrus and Avocado
kiltedchef.ca
Citrus Avocado Scallops
farmacycounter.com
Citrus Salad with Shrimp Gelson's
gelsons.com
Citrus Scallop and Strawberry Salad
olympiaseafood.com
Citrus Avocado Salad Recipe: How to Make It
tasteofhome.com