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Seared Scallops on Mixed Greens with Citrus Vinaigrette Makes 6 servings |
Vinaigrette:3 Tbsp. fresh orange juice 1 Tbsp. fresh lime juice 1 Tbsp. seasoned rice vinegar 1 tsp. minced garlic 1 tsp. grated lemon peel 1 tsp. grated orange peel 2 tsp. Honey Mustard 1⁄4 cup olive oil 3⁄4 tsp. kosher salt 1⁄4 tsp. ground black pepper
Finished Salad:1 1⁄2 pounds scallops (about 18 scallops), muscle tabs removed and patted dry 1 tsp. kosher salt 1⁄2 tsp. ground black pepper No-Stick Cooking Spray 71⁄2 cups mixed greens (about 15 oz.) 1 orange, segmented
Directions: Prepare vinaigrette by whisking orange juice, lime juice, rice vinegar, garlic, lemon peel, orange peel and mustard together in medium bowl. Slowly add half of olive oil drop-by-drop to mustard mixture, while whisking con- stantly. Then add remaining oil in a slow steady stream. Season with 3⁄4 teaspoon of salt and 1⁄4 teaspoon of black pep- per; set aside.
Season scallops with remain- ing salt and pepper. Spray 10- inch skillet with cooking spray. Heat over high heat until hot. Add half of scallops to pan (to avoid crowding) and sear 2-3 minutes on each side, or until scallops are opaque and firm to touch; internal temperature should be 145°F. Remove from pan, keep warm. Repeat with remaining scallops.
Toss salad greens with vinaigrette. Place equal amount of dressed greens on 6 dinner plates. Place 3 scallops on the side of each salad; gar- nish with orange segments. Serve immediately. |
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