Recipe Of The Week 3/23: Pan Seared Scallops Over Baby Greens

Yields 2 Servings

Ingredients:

• 1/2 lb 8 oz sea scallops
• 1 tsp unsalted butter
• 1/2 lemon
• 1 navel orange
• 1 small clove garlic, crushed
• kosher salt and fresh pepper
• 1 tbsp extra virgin olive oil
• 2 cups mixed baby greens
• 2 cups baby arugula
• 1 tbsp red onion, chopped

Directions:

• Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
• Peel the remaining orange and chop into small chunks.
• Arrange mixed greens and arugula in the center of a plate or platter.
• Top with red onion.
• Wash scallops and pat dry with a paper towel.
• Season with salt.
• Heat a medium size pan on a high flame.
• When pan is hot, melt butter and place scallops in the pan.
• Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
• Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
• Remove from the pan and arrange around the greens.
• Arrange oranges on the plate and drizzle with vinaigrette

Meal Plan Check Boxes:

3 Proteins
1 Fat
1.5 Vegetables

Nutritional Facts: 1 /2 of recipe, Calories: 212 kcal, Carbohydrates: 8.5 g, Protein: 20.5 g, Fat: 9.5 g

Adapted From: https://www.skinnytaste.com/seared-scallops-over-baby-greens-with/#recipe