Warm Citrus Spinach Salad with Scallops

MED logo MED logo

Scallops are delicious, but can be quite expensive. Consider this a special-occasion salad if you stick with the scallops. For an everyday salad, consider replacing the scallops with shrimp or fish.

Serves 4
Serving Size: 4 cooked scallops, 2 cups of salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

Vinaigrette:

  • 2 large navel oranges
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon cider vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Salad:

  • ⅓ cup roasted pine nuts
  • 1 tablespoon olive oil
  • 1 pound sea scallops, cut in half crosswise (can be replaced with shrimp or fish)
  • 8 cups (approximately 6 ounces) baby spinach

Directions:

Vinaigrette:

  1. Grate the zest from one orange into a small bowl.
  2. Using a serrated knife, cut the ends off both oranges to make flat edges and peel off the rest of the skin.
  3. Squeeze juice from the ends of the oranges into a bowl. Measure and set aside 2 tablespoons of orange juice.
  4. Cut the rest of both oranges into individual segments. Set the orange segments aside.
  5. Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and sauté until softened (approximately 1 minute). Remove from heat.
  6. Stir vinegar and reserved orange juice into the shallots. Scrape mixture into bowl with orange zest. Add the salt and pepper and mix well.

Salad:

  1. Wipe the skillet used for the shallots clean with paper towel.
  2. Heat the skillet over medium heat. Add pine nuts and cook, stirring often, until toasted (approximately 2 minutes). Pour onto plate and set aside.
  3. Add a small amount of olive oil just to coat the pan (approximately 1 tablespoon) and heat over medium-high heat. Add the scallops and cook, turning halfway, about 3-4 minutes on each side. Scallops should be seared on both sides.
  4. Combine the spinach and reserved orange segments in a large bowl.
  5. Add the scallops, vinaigrette, and toasted pine nuts and toss. Serve warm.

Nutrition Information per Serving:

  • Serving Size: 4 scallops, 2 cups salad
  • Vegetables: 2 cups
  • Fruits: ¼ cup
  • Calories: 254 calories
  • Carbohydrates: 14 grams
  • Fiber: 3 grams
  • Protein: 21 grams
  • Fat: 14 grams
  • Sodium: 619 mg
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *