ORO di Oliva

1 Rating

Unique, and fresh summer salad!


  • 6 dry sea scallops, pat dry
  • 3 oz mixed greens with arugula
  • 2 strips bacon, cooked & crumbled
  • 1 radish, thinly sliced
  • 8 pecans, chopped
  • 1 oz mild goat cheese, crumbled
  • 3 oz can mandarin oranges, drained
  • 3 Tbsp Basil Olive Oil, divided
  • 3 Tbsp Grapefruit or Watermelon Balsamic, divided
  • 1 Tbsp butter
  • salt & pepper, to taste


  1. Salt & pepper the scallops.
  2. In a large skillet, over high heat, add 1 Tbsp Basil olive oil, and 1 Tbsp butter. Once the butter is melted, add the scallops.
  3. After beginning to saute scallops, add 1 tsp balsamic. Sear the scallops for about 1 ½ minutes, on each side, until they are golden brown.
  4. To assemble the salad, on two plates, divide the salad greens, top with pecans, and bacon bits, radishes, goat cheese, and mandarin oranges.
  5. Top with cooked scallops. Drizzle about 1 Tbsp of Basil oil, and 1 Tbsp balsamic on each salad.


You can substitute shrimp for scallops.