Try this Scallop & Orange Salad recipe, or contribute your own.
Suggest a better descriptionGrate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in ½ Tablespoon olive oil, soy sauce, honey and ¼ tsp. each salt and pepper.
Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.
Heat remaining ½ tablespoon olive oil in skillet over medium-high heat. Season scallops with remaining ¼ tsp. each salt and pepper. Sauté 3 to 4 minutes per side. Remove from skillet; keep warm.
Toss orange segments, walnuts, red onion and spinach with dressing. Place 1 ½ cups salad on each plate and top with scallops.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 84 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 63.9mg | 20 % | |
Sodium 830.3mg | 29 % | |
Potassium 743.5mg | 20 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 9.8g | ||
Protein 29.9g | 43 % | |
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: 250
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