Author: Gina Homolka
Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette
Servings 2 Servings
Calories 246.7 kcal
- 1/2 lb 8 oz sea scallops
- 1 tsp unsalted butter
- 1/2 lemon
- 1 navel orange
- 1 small clove garlic crushed
- kosher salt and fresh pepper
- 1 tbsp extra virgin olive oil
- 2 cups mixed baby greens
- 2 cups baby arugula
- 1 tbsp red onion chopped
Citrus Mojo Vinaigrette:
In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 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 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 about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).
Be careful not to overcook.
Remove from the pan and arrange around the greens.
Arrange oranges on the plate and drizzle with vinaigrette
Fat: 9.7 g • Carb: 20.2 g • Fiber: 5.0 g • Protein: 22.1 g