Try this Seared Scallop Salad with Citrus Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTo 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. 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); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 servings | ||
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Calories: 166 | ||
Calories from Fat: 160 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 23.6mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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