Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette
Ingredients
The scallops and garnish
-
½
lb
sea scallops
-
1
tsp
unsalted butter
-
½
unit
lemon
-
1
unit
navel orange
-
1
small clove
garlic
-
to taste
unit
kosher salt
-
to taste
unit
fresh pepper
-
2
cups
mixed baby greens
-
2
cups
baby arugula
-
1
tbsp
red onion
The vinaigrette
-
1
tbsp
extra virgin olive oil
Instructions
- Whisk together olive oil, juice from half a lemon, juice from a quarter of the orange, crushed garlic, salt, and pepper to make the vinaigrette.
- Peel the remaining orange and chop it into small chunks.
- Arrange mixed greens and arugula on a plate, and top with red onion.
- Wash the scallops and pat them dry, then season with salt.
- Heat a pan over high heat and melt the butter.
- Add the scallops to the pan and sear them without moving for a few minutes until caramelized.
- Flip the scallops and cook for another minute until slightly translucent in the center.
- Remove the scallops and arrange them around the greens, adding the orange chunks and drizzling with vinaigrette.
Nutrition Facts (estimated)
Servings
2
Calories
212
Total fat
9.5g
Total carbohydrates
8.5g
Total protein
20.5g
Sodium
206.5mg
Cholesterol
42.5mg
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