Picture this: It’s a Tuesday evening. You’ve just kicked off your shoes after a whirlwind day, and all you want is something fresh, zesty, and sophisticated on your plate without spending more time in the kitchen than you did in traffic. That’s where my Citrus Arugula Salad with Seared Scallops swoops in to save the day. It’s got that crisp, peppery bite from the arugula that I absolutely crave, the juicy pop of a Cara Cara orange, and the tender, buttery goodness of perfectly seared scallops. It sounds fancy, but trust me, it’s a cinch to throw together—and it’s bound to impress whoever’s lucky enough to join you at the table.

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What You’ll Need

Chances are you already have most of this in your kitchen, aside from maybe the scallops. But it’s the simple ingredients that really let those scallops shine.

• Arugula
• Cara Cara orange
• Radish
• English or Persian cucumber
• Green onion
• Salt
• Scallops

How to Make Citrus Arugula Salad with Seared Scallops

1. First, thinly slice the radishes and cucumber. You want them delicate enough to complement the scallops, not overshadow them. Dice up the green onion, too.
2. In a bowl, squeeze the juice and pulp from half of the Cara Cara orange. Add a pinch of salt and whisk it all together until it’s beautifully blended.
3. Add in your radish and cucumber slices, along with a healthy handful of arugula. Toss it all together until every leaf and slice glistens with that citrusy goodness.
4. Now, for the scallops: Heat a splash of oil in a pan over high heat. The pan needs to be hot, hot, hot—like sizzling enough that you can almost hear it pleading for the scallops.
5. Gently place the scallops flat-side down in the pan. Space is key here, so if you have a lot of scallops, do them in batches. Crowding the pan is the enemy of that golden sear we’re aiming for.
6. Let them sear undisturbed. The temptation to peek and prod is real, but resist! After a couple of minutes, check for that caramel-colored crust. Once you see it, flip them over.
7. Plate your salad and place about four scallops on top. They should be served immediately to avoid any rubbery disappointments.

Cook’s Notes

Seared scallops are one of those things where less is more. Don’t overdo the seasoning; let their natural sweetness shine. Also, scallops are quick to cook and quick to turn rubbery if left too long. Watch them like a hawk, and you’ll be fine. If you want to make this ahead, prepare the salad components in advance and just sear the scallops right before serving. As for leftovers, the salad keeps well for a day, but the scallops are best enjoyed fresh out of the pan.

Make It Your Own

• Swap the arugula for spinach if you prefer a milder green.
• Replace the Cara Cara orange with blood orange for a deeper color and flavor.
• Try grilling the scallops for a smoky twist.
• For a vegetarian version, swap the scallops for crispy tofu slices.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s a quick weeknight dinner or a date night delight, I hope you find this as much of a joy to make as it is to eat. Enjoy!

Related update: Citrus Arugula Salad with Seared Scallops