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.
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.
Peel the remaining orange and chop into small chunks.
Arrange mixed greens and arugula in the center of a plate or platter.
Top with red onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Heat a medium size pan on a high flame.
When the pan is hot, melt butter and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn over and cook for about another minute while their centers are still slightly translucent. Be careful not to overcook.
Remove from the pan and arrange around the greens.
Arrange oranges on the plate and drizzle with vinaigrette.
- 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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