Watercress Salad with Grilled Scallops and Orange Dressing

Olive Oil
  • Orange Dressing:
  • 1/4 cup Filippo Berio Olive Oil
  • 2 tbsp orange juice
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp finely grated orange zest
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Watercress Salad:
  • 12 scallops
  • 1/4 cup Filippo Berio Olive Oil (approx.)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 cups watercress, stems discarded (about 2 small bunches)
  • 4 cups thinly sliced fennel (about 1 bulb)
  • 1/2 red onion, sliced
  • 2 oranges, peeled and segmented
  • 2 tsp finely chopped fennel fronds (optional)
    • Orange Dressing: In small bowl, whisk together olive oil, orange juice, red wine vinegar, mustard, honey, orange zest, salt and pepper until blended.
    • Watercress Salad: Pat scallops dry; brush generously with olive oil and season with salt and pepper. Place scallops on greased grill over high heat; close lid and grill, turning once, for about 4 minutes or until scallops are just opaque. Take care not to overcook.
    • In large bowl, toss watercress, fennel and red onion with 1/3 cup dressing. Stir in orange segments. Divide among 4 plates; spoon scallops over top. Garnish with fennel fronds (if using). Serve with remaining dressing.
    Prep Time

    11 min


    Cook Time

    4 min


    Total Time

    15 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Fish & Seafood

    Cooking Method: Grill

    World Cuisine: French

    Product: Olive Oil

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