CITRUS SCALLOP SALAD

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CITRUS SCALLOP SALAD image

Categories     Salad     Leafy Green     Shellfish     Appetizer     Sauté     Low Carb

Yield 2 as an appetizer, or a light lunch

Number Of Ingredients 14

2 cups of baby mixed greens salad mix
6 bay scallops rinsed and patted dry
1 tbsp. butter
1 mineola orange peeled and sectioned, saving juices
1 lemon, juiced
1 small lime, juiced
1 small red onion, use only 2-3 thin slices
¼ cup of dried cranberries
¼ cup of roasted/toasted pecans
citrus vinaigrette dressing:
4 tbsp. extra virgin olive oil
1 tbsp. cider vinegar
1 tbsp. sugar
juices from orange, lemon and lime

Steps:

  • Sear scallops in 1 tbsp. of butter over medium high heat in a small fry pan until crisp on each side (about 2 minutes per side). Mix salad greens with orange sections, red onion, dried cranberries and toasted pecans in a large bowl. In a small bowl wisk together ingredients for citrus vinaigrette dressing. Mix citrus vinaigrette with salad greens, divide between 2 plates, top with scallops.

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