Three Lily Farm Blog

Forest and Farm to Table

Seared Scallops with Citrus Spinach Salad

Since I was a child, I have always loved seafood, but was especially fond of scallops. Although they usually come with a hefty price tag, these mollusks where always my first choice when going out to dinner with the family. 

Like most shellfish, scallops are high in DHA, which is an omega-3 fatty acid and is a large part of what our brains are made out of. Basically, consider DHA containing foods "brain food". After listening to Daniel Vitalis's most recent podcast, I decided right away it is time to start eating more shellfish. 

Scallops are sweet and succulent and are best served lightly cooked or marinated "ceviche" style. The recipe below incorporates crisp raw vegetables, salty miso, and sweet/tart oranges for a well balanced dish that is light and refreshing, yet totally satiating. 

Seared Scallops with Citrus Spinach Salad


serves 2

  • 3-4 scallops per person
  • 4-5 cups fresh spinach
  • 1 orange, segmented
  • 4 asparagus stalks, cut into this strips
  • 1 small radish, sliced thin
  • 1/4 cup or so of julienne carrot
  • 2-3 tablespoons olive oil
  • squeeze of lemon juice
  • pinch of sea salt
  • 1 tablespoon miso paste
  • 2 teaspoons maple syrup
  • 1 teaspoon apple cider vinegar
  • a splash of water
  • 2-3 minced strawberries


  1. Mix together the maple, miso, vinegar, and water until a smooth paste is formed. Set aside. 
  2. Prep the vegetables then toss in a bowl with the spinach, sea salt, lemon, and olive oil. 
  3. Cook the scallops for 30 seconds - 1 minute per side in a hot skillet. 
  4. To serve, add a dollop of the miso paste onto 2 plates then top with the scallops. Sprinkle with minced strawberries.
  5. Place the salad off to the side and serve.