2 packages (5 ounces each) spring mix salad greens1 jar (24 ounces) refrigerated citrus salad2 medium red pears, thinly sliced1/2 cup all-purpose flour16 sea scallops2 tablespoons butter2 tablespoons olive oil1/2 cup balsamic vinaigretteDirections
Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup. Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette.Yield: 8 servings.Nutrition Facts
1 salad equals 224 calories, 9 g fat (3 g saturated fat), 17 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.