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Bone-Building Blood Orange Scallop Salad Recipe

There’s more than 600 mg of calcium in this salad, not to mention bone-building vitamin K and anti-inflammatory omega-9, which is the main fat in both the macadamia nuts and the olive oil.

One thing’s for sure: you can’t live the longevity lifestyle without strong bones. But everyone forgets that you can build bones very effectively without milk! And that’s where this bone-building salad comes in.

There’s more than 600 mg of calcium here, not to mention bone-building vitamin K and anti-inflammatory omega-9 (heart-healthy monounsaturated fat), which is the main fat in both the macadamia nuts and the olive oil. (In fact, monounsaturated fat is one of the reasons olive oil is considered such a great health food.) And the taste! An unexpected treat from the unique mix of scallops with salty feta and the sweet tang of orange makes this bone-building salad perfect for an autumn dinner!

Notes from the Clean Food Coach

Cooking the sea scallops for this bone-building salad is a delicate business. To get lightly caramelized exteriors and butter-tender interiors, the easiest method is quick-searing. Make sure the pan and oil are hot, but not smoking, and add all the scallops at once, leaving space between them so they can sear and not steam. Let them stand on one side for 30–45 seconds until lightly browned, then quickly flip them over to repeat. Don’t overcook them or they will get tough—you want them just cooked through, with a little pink in the centers.

Blood Orange Scallop Salad with Feta and Macadamia Oil

Servings
4

Ingredients

  • 1 head sweet lettuce (butter or Bibb)
  • ½ cup finely grated carrot
  • ½ red bell pepper, julienne cut
  • 4 oz. feta cheese, crumbled
  • Juice of two small blood oranges
  • 2 tsp. blood orange zest
  • ¼ cup champagne vinegar
  • 1 small shallot, finely diced
  • 1 small garlic clove, finely minced
  • 2 tsp. raw honey
  • ¼ cup olive oil
  • 1½ Tbs. macadamia nut oil (or grassfed butter)
  • 1½ lbs. fresh sea scallops, rinsed and well-drained
  • Salt and pepper, to taste
  • ¼ cup crushed roasted macadamia nuts

Preparation

  1. In salad bowl, make bed of lettuce and scatter carrots, julienned peppers, and feta over top.
  2. In small bowl, whisk together orange juice, orange peel, vinegar, shallot, garlic, and honey. Slowly drizzle in olive oil, whisking to emulsify. (Alternatively, use an immersion blender to blend dressing ingredients.)
  3. Heat macadamia oil or butter in large sauté pan over medium-high heat. Add scallops, and sear tops and bottoms, cooking to desired doneness, about 1–2 minutes. Season lightly with salt and pepper.
  4. Arrange cooked scallops over salad, and dress to taste. Sprinkle macadamia nuts over all to serve.

Nutrition Information

  • Calories 510
  • Carbohydrate Content 19 g
  • Cholesterol Content 80 mg
  • Fat Content 31 g
  • Fiber Content 2 g
  • Protein Content 32 g
  • Saturated Fat Content 8 g
  • Sodium Content 520 mg
  • Sugar Content 14 g