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Scallop Salad

Heart.Foods's picture
Ingredients
  Unsweetened orange juice 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Peeled minced ginger root 1 Tablespoon
  Dijon mustard 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Garlic 2 Clove (10 gm), crushed
  Sea scallops 1 Pound
  Fresh asparagus spears 1⁄2 Pound
  Vegetable cooking spray 1
  Olive oil 1 Teaspoon
  Mixed baby salad greens 6 Cup (96 tbs)
  Oranges 2 Medium, peeled and sectioned
  Orange zest 1 Teaspoon
  Freshly ground pepper To Taste
Directions

Combine first 5 ingredients in a jar.
Cover tightly, and shake vigorously.
Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag.
Set remaining juice mixture aside.
Add scallops to bag; seal bag, and shake until scallops are well coated.
Marinate in refrigerator 30 minutes, turning bag occasionally.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if "desired.
Cut asparagus into 2-inch pieces.
Set aside.
Remove scallops from marinade, discarding marinade.
Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Add scallops, and cook 5 minutes or until browned, turning once.
Remove scallops from skillet; keep warm.
Add asparagus to skillet; saute until crisp-tender.
To serve, place 1 1/2 cups greens on each of 4 plates.
Arrange scallops, asparagus, and orange sections evenly over greens.
Pour remaining orange juice mixture through a wire-mesh strainer.
Discard garlic and gingerroot remaining in strainer.
Drizzle 2 tablespoons orange juice mixture over each salad.
If desired, sprinkle with orange zest and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Scallop
Interest: 
Healthy

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