Pan Seared Scallops with Baby Greens Recipe

Pan Seared Scallops with Baby Greens Recipe

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.

Preparation:
Cooking:
Total:

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

  1. 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.

  2. Peel the remaining orange and chop into small chunks.

  3. Arrange mixed greens and arugula in the center of a plate or platter.

  4. Top with red onion.

  5. Wash scallops and pat dry with a paper towel.

  6. Season with salt.

  7. Heat a medium size pan on a high flame.

  8. When the pan is hot, melt butter and place scallops in the pan.

  9. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.

  10. Turn over and cook for about another minute while their centers are still slightly translucent. Be careful not to overcook.

  11. Remove from the pan and arrange around the greens.

  12. 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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to