Bay scallops have a mild flavor that works well with a variety of different ingredients. They are ideal for a quick meal as they cook in just a few minutes and are perfect for a busy weeknight meal. I decided to use orange, lemon and lime along with shallots, garlic, ginger and a pinch of red pepper flakes. Roasted in a small casserole/ramekin type dish, the scallops turned out so sweet and delicious I wish I had doubled the portions! This is a great dish for an appetizer or light lunch. Or serve with pasta or Polenta or even risotto for dinner!
Bay Scallops with Spinach Salad and Spicy Citrus Dressing
Scallops are ideal for a quick meal especially when their mild flavor works so well with a variety of different ingredients. This spicy citrus dressing works perfectly!
- 1 1/2 lbs Bay Scallops
- 4 Tbsp Olive oil
- 2 Tbsp Orange zest
- 2 Tbsp Orange juice
- 1 Tbsp Lemon zest
- 1 Tbsp Lemon juice
- 1 Tbsp Lime zest
- 1 Tbsp Lime juice
- 1 Tbsp Balsamic vinegar I used lemon balsamic
- pinch Red pepper flakes
- 1/2 Tsp Ginger Fresh grated
- 1 Tsp Honey
- 1 Shallot Minced
- 1 Garlic clove Minced
- Salt and pepper To taste
- 4 Cups Spinach Stacked and cut into ribbons
Preheat your oven to 400°. Put the ramekins on a baking sheet and place in the oven to heat up.
Place your scallops on a clean kitchen towel and blot dry with paper towels.
Mix all that the ingredients for the dressing in a bowl and whisk to combine.
When the oven comes to temperature, remove the baking sheet and divide the scallops Between the four ramekins.
Add 2 tablespoons of the dressing over the scallops in each ramekin. Place under the broiler for five minutes.
Place one cup of ribboned spinach on each plate. You can plate your scallops over the spinach or to the side.
Whisk the dressing and use to dress the spinach salad. Enjoy!