Scallop and Orange Salad

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  • small oranges
  • tablespoon olive oil
  • teaspoons low-sodium soy sauce
  • teaspoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup chopped walnuts
  • pound sea scallops
  • small red onion, thinly sliced
  • bag (6 ounces) baby spinach
Grate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in 1/2 tablespoon olive oil, soy sauce, honey and 1/4 teaspoon each salt and pepper.