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Junior League - Scallop, Orange and Artichoke Salad

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“A light, healthy, but very elegant salad for a dinnner or holiday party.”

Ingredients Nutrition

  • Balsamic Dressing
  • 1 cup red wine
  • 12 cup balsamic vinegar
  • 1 -2 tablespoon carrot puree
  • 2 tablespoons butter
  • salt and pepper
  • Salad
  • 1 lb sea scallops (8 to 12 per pound)
  • virgin olive oil
  • salt and pepper
  • 6 cups mixed field greens
  • 1 (14 ounce) can artichoke hearts, drained, outer leaves removed
  • sections of 2 orange


  1. For the dressing, heat the wine in a saucepan until reduced to ½ cup. Stir in the balsamic vinegar. Add the carrot puree, butter, salt and pepper. Cook over low heat until blended, stirring frequently. Remove from heat. Let stand until cool.
  2. For the salad, sauté the scallops in olive oil in a skillet over medium-high heat until tender. Season with salt and pepper; drain. Toss the field greens, artichokes and oranges in a bowl. Drizzle with the dressing and toss to coat. Divide the salad evenly among 4 serving plates. Top with the scallops.

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