Scallop, Orange, and Lemon Salad

Preparation info

  • Difficulty


  • Makes

    1¾ cups

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We added poached scallops to the traditional Sicilian or ange and lemon salad. The black pepper vinaigrette picks up the peppery quality of the watercress.


  • 4 oranges
  • 4 lemons or Meyer lemons
  • 1 cup dry white wine
  • 18 ounces bay or sea scallops (about 6 sea or 12 bay scallops per person)
  • 3 large or 6 small bunches watercress, large stems trimmed
  • Black Pepper Vinaigrette (recipe follows)

Black Pepper Vinaigrette

  • 1 cup mild olive oil
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons coarsely ground pepper
  • Salt


Carefully cut the peel and all the white pith from the oranges and lemons. Cut crosswise into ¼-inch-thick slices and remove the seeds. There should be 24 to 30 slices of both oranges and lemons.

Heat the wine to simmering in a medium saucepan. Add the scallops and simmer gently until just barely cooked, about 1 to 2 minutes. Drain. If you want to serve the scallops warm, dress them immediately with some of the vinaigrette.

Toss the watercress in a large bowl with half the vinaigrette and arrange in a bed on each of 6 plates. Distribute the orange and lemon slices and scallops over the watercress, then drizzle with the remaining vinaigrette.

To make Black Pepper Vinaigrette, whisk all ingredients together in a small bowl. This vinaigrette is also excellent on black radish salad. For that salad, you may omit the orange juice and use all lemon juice but cut it back to just ½ cup lemon juice for 1 cup olive oil.