Scallops with Orange Salsa

15 min.
4 Servings
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This summer seafood recipe transforms sweet, buttery sea scallops into a quick and flavorful grilled dinner thanks to ingredients like avocado, arugula, and cara cara oranges.


  • 2 Cara Cara oranges
  • 1 avocado
  • ½ red onion
  • 1 lb. Giant Eagle wild large sea scallops
  • ¼ cup Giant Eagle mayonnaise
  • ¾ tsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 Tbsp. Colavita® red wine vinegar
  • 1 cup Nature’s Basket arugula


  Prep Time: 10 min. • Cook Time: 5 min.

Preheat the grill to medium. Peel oranges with a knife and cut into segments. Cut avocado in half, remove pit and cut into ¼-inch dice. Peel the onion and cut into ¼-inch dice. Toss the scallops in the mayo and a pinch of salt and pepper until evenly coated.

In a mixing bowl, combine the orange, avocado, onion, 1 tablespoon of red wine vinegar, ½ teaspoon of salt, and ¼ teaspoon of pepper. Gently toss together until everything is well mixed.

Place the scallops on the preheated grill. Cook for 2 minutes on each side.* Spoon the salsa on top of scallops and garnish with arugula leaves.

*For food safety, cook scallops until opaque.

Approximate Nutritional Information (Per serving): Calories 300, Fat 19g, Sat Fat 3g, Trans Fat 0g, Cholesterol 35mg, Sodium 970mg, Total Carbohydrate 16g, Fiber 5g, Sugars 6g, Protein 16g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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