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Grilled Scallop Salad

This simple and easy to prepare salad can be served as an entree for 2 people or as a salad for 4 people. It took less than 20 minutes to prepare and we were thoroughly satisfied. Watercress is one of the most nutritiously dense greens, so anytime we can find reason to eat it, we do. The touch of crispy bacon on the top as a garnish really made this salad come to life, while the orange vinaigrette gave lovely citrus notes that played well with the other ingredients.
Servings 2 as entrees, 4 as salads
Author The Cowgirl Gourmet in Santa Fe


  • 6-8 large sea scallops tough mussel removed (6 if entree for 2 people, and 8 if salad for 4 people)
  • 1 bunch watercress coarsely chopped ( prefer to chop it in half once and that's it)
  • 1/2 bulb fennel halved lengthwise, cored and thinly sliced
  • 2-4 pieces applewood smoked bacon chopped (2 if serving as entree or 4 if serving as a salad)
  • Maldon salt for serving

Salad dressing

  • 1 tablespoon of olive oil plus more for brushing the scallops
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper


  1. Chop the bacon into pieces and fry until crisp. Drain on paper towels and set aside.

  2. Heat the grill over high heat. Lightly brush the scallops with olive oil and season with salt and pepper. Grilled the scallops until just opaque, about 2-3 minutes per side.

  3. In a small bowl, whisk together the orange juice, vinegars and oil. Season with salt and pepper.

  4. In a large salad bowl, add the watercress and fennel and toss with enough of the salad dressing to coat.

  5. Divide the greens evenly between two or four plates and top with the appropriate number of grilled scallops. Drizzle with remaining dressing and divide the crispy bacon over each. Season with a bit of Maldon salt and more freshly ground black pepper.

  6. Serve immediately.