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Citrus Scallop Salad

With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.—Sarah Geary, Oklahoma City, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

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.
Nutrition Facts
1 each: 224 calories, 9g fat (3g saturated fat), 17mg cholesterol, 217mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 7g protein.

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