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McPhersonSentinel - McPherson, KS
  • What's for Dinner: Citrus Scallop Salad

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  • Ingredients
    • 2 packages (5 ounces each) spring mix salad greens
    • 1 jar (24 ounces) refrigerated citrus salad
    • 2 medium red pears, thinly sliced
    • 1/2 cup all-purpose flour
    • 16 sea scallops
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/2 cup balsamic vinaigrette
    Directions
  • 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.
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