CITRUS SCALLOP SALAD

Citrus Scallop Salad image

With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.-Sarah Geary, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 packages (5 ounces each) spring mix salad greens
1 jar (24 ounces) refrigerated citrus salad
2 medium red pears, thinly sliced
1/2 cup all-purpose flour
16 sea scallops
2 tablespoons butter
2 tablespoons olive oil
1/2 cup balsamic vinaigrette

Steps:

Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup. , Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette.

Nutrition Facts : Calories 224 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.