Scallop, Orange, and Lemon Salad

Preparation info
  • Makes

    1¾ cups

    • Difficulty


Appears in

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


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 ba