For all you seafood lovers!

Seared Sea Scallop Salad

Prep: 10 minutes
Cook: 5 minutes
Serves: 4

  • 1 small shallot, minced (2 tablespoons)
  • 3 cup plus 1 tablespoon Our Family olive oil
  • 2 tablespoons Our Family white wine vinegar
  • 4 teaspoons chopped fresh tarragon leaves
  • 2 teaspoons Our Family Dijon mustard
  • 1 pound Open Acres fresh dry or frozen (thawed) large sea scallops, patted dry
  • 1⁄2 Our Family teaspoon salt
  • 8 teaspoon Our Family ground black pepper
  • 1 package (5 ounces) spring mix salad greens
  • 1 can (11 ounces) Our Family Mandarin oranges in light syrup, drained

1. In small bowl, whisk together shallot, 3 cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown, turning once.

2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.

Chef Tip Remember to always pull off and discard the tough crescent-shaped muscle from the side of each scallop.

Approximate nutritional values per serving: 332 Calories, 23g Fat (3g Saturated), 37mg Cholesterol, 491mg Sodium, 13g Carbohydrates, 3g Fiber, 21g Protein