Seared scallop salad with citrus vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 Cloves garlic; chopped
1 Shallot; chopped
2 tablespoons Rice vinegar
2 teaspoons Orange juice concentrate
2 teaspoons Chopped orange zest
⅓ cup Extra virgin olive oil
Salt
Cracked black pepper
1 Head butter lettuce
4 ounces Arugula; (about 2 cups)
½ small Red onion; julienned
2 Oranges; peeled and
; sectioned
1 tablespoon Olive oil
1 pounds Sea scallops; rinsed and patted
; dry

Directions

CITRUS VINAIGRETTE

To prepare the vinaigrette, combine the garlic, shallot, vinegar, orange juice concentrate, and zest in a medium bowl. Slowly whisk in the olive oil until the dressing is emulsified and thickened. Season to taste with the salt and pepper.

To prepare the salad, arrange the lettuce and arugula on 4 plates. Arrange the red onions and orange segments on top of the greens. Heat the olive oil in a 10-inch saute pan over high heat until smoking hot. Add the scallops and sear on both sides just until the scallops are translucent, about 2 minutes.

To serve, distribute the scallops among the salads, placing them on the greens, and drizzle the vinaigrette over the top . Serve immediately.

Converted by MC_Buster.

Per serving: 342 Calories (kcal); 22g Total Fat; (58% calories from fat); 21g Protein; 15g Carbohydrate; 37mg Cholesterol; 191mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1 Vegetable; ½ Fruit; 4 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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