Chilled Scallop Citrus Salad Recipe

Prep and marinate scallops

Rinse scallops briefly and pat thoroughly dry with paper towels. Place scallops in a shallow bowl. Add 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Toss gently to coat. Let marinate at room temperature while preparing other components, no more than 15 minutes.

After marinating, pat scallops again if they feel too wet to ensure a nice sear/grill; keep them cold if not cooking immediately.

Slice and season fennel

Trim the fennel bulb: remove stalks and fronds (reserve a few fronds for garnish), halve the bulb lengthwise and slice each half into 1/4-inch thick wedges or slices.

Toss the fennel slices with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper to coat evenly.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill fennel slices 3–4 minutes per side until caramelized and tender with char marks. Transfer to a plate and let cool to room temperature. Cut larger pieces into bite-sized strips if desired.

Segment citrus

Using a sharp knife, cut off the top and bottom of the orange and grapefruit, then slice away the peel and pith. Working over a bowl to catch juices, cut between the membranes to release individual citrus segments. Reserve any collected citrus juices for use in the dressing or to splash over the salad.

Toss 2 cups baby arugula with 1/4 cup cilantro leaves and 2 tbs chopped mint in a large bowl. Add the cooled grilled fennel and citrus segments gently to avoid breaking the segments.

Make dressing

In a small bowl or jar combine 3 tbs unsweetened coconut milk, 2 tbs fresh lime juice, 1 tsp honey (or agave), 1/2 tsp grated lime zest, 1/4 tsp salt and 1/8 tsp ground white pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a touch more honey if too tart.

If you saved citrus juices from segmenting, you may incorporate up to 1 tbs of those into the dressing for extra brightness.

Sear or quick-grill scallops

Heat a heavy skillet or grill pan over high heat until smoking lightly, or preheat an outdoor grill to high. Add a little oil (if skillet) and place scallops spaced apart. Sear 1.5–2 minutes per side until a golden-brown crust forms and the centers are just opaque (internal temperature ~120–125°F for medium-rare to medium). Avoid overcooking. For a charred flavor, grill scallops over direct heat 1.5–2 minutes per side.

Transfer scallops to a plate and let rest 1–2 minutes. Slice 6 of the scallops in half horizontally for presentation if desired, leaving the others whole.

Assemble salad

Drizzle about half of the coconut-lime dressing over the greens, fennel and citrus, and toss gently to coat. Arrange the dressed salad in chilled serving bowls or on plates.

Place the cooked scallops on top of the salad (whole or halved), distributing evenly among servings.

Scatter 1 cup plantain chips (break into large pieces if needed) and 2 tsp toasted shredded coconut over each plate for crunch. Sprinkle the thinly sliced scallion and remaining cilantro/mint leaves. Garnish with reserved fennel fronds and microgreens if using.

Finish with the remaining dressing drizzled sparingly over scallops, and serve with lime wedges on the side for extra acidity.