No hesitation to jump on the preparation of this salad: from the moment I saw the post at Fer’s site to enjoying it as our dinner only 20 hours  elapsed.  Keep in mind that most recipes sit on my “to make soon” folder for months, not hours.  Some have been waiting there for a decade! The protein quotient of this salad was increased by the addition of seared scallops on top, with a delicate drizzle of this amazing dressing.  One word: awesome.

Scallops, Orange and Avocado Salad
(adapted from Chucrute com Salsicha, original recipe from Bon Appetit)

1/2 cup fresh orange juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
salt & freshly ground pepper
1/4 cup grape seed oil
1 tablespoon extra-virgin olive oil
2 avocados, sliced
2 oranges, cut in segments
mixed greens
6 large sea scallops (optional)

Simmer orange juice in a small saucepan until syrupy and reduced to about 2 Tbsp.  It should take a little over 5 minutes. Let cool.

Roast jalapeño directly over a gas flame, turning occasionally, until charred on all sides.  Let cool; remove stem, skin, and seeds, then finely chop.

Whisk shallot, vinegar, reduced orange juice, and the jalapeño in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Set vinaigrette aside.

Toss avocados, orange segments, salad greens,  and vinaigrette in a bowl.  Serve with seared scallops on top, if so desired.

ENJOY! (I know you will….)

to print the recipe, click here

Comments:  You might be tempted to use store-bought orange juice for the dressing, but fresh is best, since it will be concentrated by cooking.  Also, I wimped out and used only half the jalapeño, but it would be even better with the whole pepper.  Go for it and you won’t be disappointed. What a great twist the charring of the jalapeno!  I do that all the time with bell peppers, but had never seen a recipe applying the same treatment to a much smaller (and hotter) pepper.

For the scallops, I used a sprinkle of Mycryo to help get that nice sear, but use whatever method you like.  Just do not over-cook them.   The salad will stand on its own without the scallops, it is very flavorful. Great combination of ingredients, plus a dressing that will be made often in the Bewitching Kitchen.  I can see it would be wonderful spooned over a thick piece of grilled salmon…

ONE YEAR AGO: Green Olive, Walnuts and Pomegranate Salad

TWO YEARS AGO: Romanian Flatbreads

THREE YEARS AGO: Ziti with Artichokes and Meyer Lemon Sauce

FOUR YEARS AGO: Blasted Broccoli, Stove-top version


  1. The flavours in the salad are such a wonderful combination of sweet, salty, spicy and acid that it should appeal to everyone. The scallops on top are just the cherry on top. 🙂


    • Well, if you read Portuguese or don’t mind a google butchering of text, Fer’s site is a must-read… her taste in food and mine are very very similar too, so I guess you would be a fan!


  2. First off, nice purple nails Madame! :). I’ve had smoked jalapeno (chipotle) but have never charred it… how cool! I’m very curious, could you detect a different taste in the jalapeno? Sounds like a delicious combination of ingredients and thank you for the tip about using the full pepper. Scallops? never optional ;-).


    • Liked the purple? Next week I might go for dark blue… one never knows 😉

      Yes, I think the taste is definitely different – slightly more pronounced, but of course, the best way to say would be a blind test, which we have not conducted… shame, shame, shame on me!

      agree, scallops are never optional. What was I thinking when I wrote that? (sigh)


    • You and me both, that’s pretty much what made me jump on this salad right away… and Fer continues to entice me… he just published a post on a roasted veggie concoction that I made and loved…. Stay tuned!


  3. We’ve made avocado and mango salad with a lime dressing and that was a big hit. I’m sure this one would be as well. I’ve been on a binge with both avocados and jalapenos lately. Was the dressing spicy? Miss A might have to stick with her lime dressing, but the rest of us would likely devour the jalapeno dressing. The scallops were a nice touch and look gorgeous!


  4. Pingback: SRC: Bewitching Kitchen’s Avocado Orange Salad with Charred Jalapeno Dressing | Without Adornment

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