Scallop & Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small oranges1 tablespoon olive oil2 teaspoons low-sodium soy sauce1 teaspoon honey1/2 teaspoon salt1/2 teaspoon black pepper1/3 cup chopped walnuts1 pound sea scallops1 small red onion, thinly sliced1 bag (6 ounces) baby spinach
1. Grate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in 1/2 tablespoon olive oil, soy sauce, honey and 1/4 teaspoon each salt and pepper.
2. Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.
3. Heat remaining 1/2 tablespoon olive oil in skillet over medium-high heat. Season scallops with remaining 1/4 teaspoon each salt and pepper. Saute 3 to 4 minutes per side. Remove from skillet; keep warm.
4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.
3. Heat remaining 1/2 tablespoon olive oil in skillet over medium-high heat. Season scallops with remaining 1/4 teaspoon each salt and pepper. Saute 3 to 4 minutes per side. Remove from skillet; keep warm.
4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 13.1 g
- Cholesterol: 20.0 mg
- Sodium: 481.6 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.1 g
- Protein: 20.3 g
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