Pan Seared Scallops

About This Recipe

Pan seared scallops taste like a special occasion dinner but they’re easy enough for a weeknight. Serve over salad for a light, healthy meal!

Ingredients

• 1/2 lb 8 oz sea scallops
• 1 tsp unsalted butter
• 1/2 lemon
• 1 navel orange
• 1 small clove garlic (crushed)
• kosher salt and fresh pepper
• 1 tbsp extra virgin olive oil
• 2 cups mixed baby greens
• 2 cups baby arugula
• 1 tbsp red onion (chopped)

Instructions

1. Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
2. Peel the remaining orange and chop into small chunks.
3. Arrange mixed greens and arugula in the center of a plate or platter.
4. Top with red onion.
5. Wash scallops and pat dry with a paper towel.
6. Season with salt.
7. Heat a medium size pan on a high flame.
8. When pan is hot, melt butter and place scallops in the pan.
9. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
10. Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
11. Remove from the pan and arrange around the greens.
12. Arrange oranges on the plate and drizzle with vinaigrette.