How To Make Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette
Arugula and baby greens provided an earthy backdrop for the pan-seared scallops that are perfectly caramelized and drizzled with a citrus mojo vinaigrette.
Serves:
Ingredients
- ½lbsea scallops8oz
- 1tspunsalted butter
- ½lemon
- 1navel orangedivided
- 1clovegarlicsmall, crushed
- kosher salt and fresh pepper
- 1tbspextra virgin olive oil
- 2cupsbaby greensmixed
- 2cupsbaby arugula
- 1tbspred onionchopped
Instructions
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To make citrus mojo vinaigrette, In a small bowl whisk olive oil, juice from half lemon, the juice from ¼ of the orange, crushed garlic, salt, and pepper.
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Peel the remaining orange and chop into small chunks.
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Arrange mixed greens and arugula in the center of a plate or platter.
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Top with red onion.
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Wash scallops and pat dry with a paper towel.
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Season with salt.
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Heat a medium size pan on a high flame.
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When the pan is hot, melt butter and place scallops in the pan.
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Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
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Turn over and cook for about another minute while their centers are still slightly translucent. Be careful not to overcook.
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Remove from the pan and arrange around the greens.
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Arrange oranges on the plate and drizzle with vinaigrette.
Nutrition
- Calories: 206.60kcal
- Fat: 9.51g
- Saturated Fat: 2.34g
- Trans Fat: 0.08g
- Monounsaturated Fat: 5.51g
- Polyunsaturated Fat: 1.03g
- Carbohydrates: 16.47g
- Fiber: 2.83g
- Sugar: 6.96g
- Protein: 15.38g
- Cholesterol: 32.30mg
- Sodium: 597.53mg
- Calcium: 72.29mg
- Potassium: 487.31mg
- Iron: 1.17mg
- Vitamin A: 167.19µg
- Vitamin C: 54.21mg
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