Citrus Arugula Salad with Seared Scallops

You can never have too many side dish recipes, so give Citrus Arugula Salad with Seared Scallops a try. One serving contains 82 calories, 9g of protein, and 1g of fat. For $1.45 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 2. 7 people have made this recipe and would make it again. It is brought to you by Foodista. Head to the store and pick up scallops, green onion, radish, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is pretty good. Similar recipes include Seared Scallops with Lemony Farro and Arugula Salad, Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette, and Seared Scallops with Citrus Ginger Sauce.

Servings: 2

 

Ingredients:

2 cups arugula

1 cara cars orange

2 radish, thinly sliced

1/2 persian cucumber (or english cucumber), thinly sliced

1 green onion, chopped

salt, to taste

8 scallops

Equipment:

whisk

bowl

frying pan

Cooking instruction summary:

First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion. In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together. Add in the radish and cucumber slices, arugula and toss together. For the scallops: heat oil in a high heat. Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Once you've placed the scallops in the pan, don't touch them. (Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip. Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.

 

Step by step:


1. First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion.

2. In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together.

3. Add in the radish and cucumber slices, arugula and toss together.

4. For the scallops: heat oil in a high heat.

5. Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches.

6. Once you've placed the scallops in the pan, don't touch them. (

7. Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.

8. Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.


Nutrition Information:

Quickview
81 Calories
8g Protein
0.54g Total Fat
11g Carbs
13% Health Score
Limit These
Calories
81
4%

Fat
0.54g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
11g
4%

  Sugar
6g
8%

Cholesterol
14mg
5%

Sodium
340mg
15%

Get Enough Of These
Protein
8g
17%

Vitamin C
39mg
48%

Vitamin K
36µg
35%

Phosphorus
226mg
23%

Vitamin B12
0.85µg
14%

Vitamin A
698IU
14%

Folate
54µg
14%

Selenium
8µg
12%

Potassium
361mg
10%

Fiber
2g
9%

Magnesium
32mg
8%

Calcium
69mg
7%

Manganese
0.11mg
6%

Vitamin B6
0.11mg
5%

Vitamin B1
0.08mg
5%

Zinc
0.75mg
5%

Vitamin B5
0.43mg
4%

Iron
0.73mg
4%

Vitamin B2
0.06mg
4%

Vitamin B3
0.72mg
4%

Copper
0.07mg
4%

Vitamin E
0.24mg
2%

covered percent of daily need
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Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

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