French · Lunch
Scallop Salad with Citrus
Seared sea scallops rest on a bed of arugula, shaved fennel and orange segments, dressed with a citrus vinaigrette of lemon and orange juice, olive oil and shallot. Cooking is quick: scallops are patted dry, seared hard in a hot pan for a golden crust, then plated warm over the chilled salad.
$10
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
303Calories
28.3gProtein
16.5gFat
14.8gCarbs
7.6gSugar
3.6gFiber
521mgSodium
67mgChol
2.4gSat Fat
734mgPotassium
120mgCalcium
1.6mgIron
1.7mcgVitamin B12
51mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat scallops dry with paper towel and season lightly with salt. Thinly shave the fennel and segment the orange half over a bowl to catch juice.
2
Whisk
In a small bowl, whisk lemon juice, orange juice, 1 tbsp olive oil and minced shallot together until emulsified and glossy.
3
Sear
Heat a thin film of olive oil in a heavy skillet over high heat until shimmering. Lay scallops in without crowding and sear 90 seconds per side until golden crust forms and centers turn opaque.
4
Plate
Mound dressed salad on a plate, arrange seared scallops on top, spoon remaining dressing over, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g sea scallops
- 3 cups70g arugula
- 1/2 cup50g fennel
- 11 orange, segmented
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp orange juice
- 2 tbsp2 tbsp olive oil, plus extra for searing
- 2 tsp2 tsp shallot
- salt, to taste
- black pepper, to taste
