Pan Seared Scallop Salad with Mandarin Vinaigrette
This Pan Seared Sea Scallop Salad is so quick and easy to create. It’s the perfect light seafood dinner for when you’re short on time, but not on style.
Ingredients
- 1 pound sea scallops, wild caught
- 1 tablespoon all purpose flour
- kosher salt + fresh cracked pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Vinaigrette
- 2 tablespoon apple cider vinegar
- 1 mandarin orange, juice of
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- 1 clove garlic, minced
- 3 tablespoon extra virgin olive oil
- 5 ounce bag of mixed salad greens
- 4 tablespoon dried cranberries
- 4 tablespoon pistachios, shelled
- Parmigiano Reggiano
Instructions
- Whisk together all the ingredients for the vinaigrette and set aside.
- Thoroughly pat dry the scallops. Season with salt and pepper.
- Add flour to a shallow bowl or plate and lightly dredge the scallops. Shake off any excess so you're left with just a light dusting of flour.
- Heat olive oil and butter in a nonstick skillet over medium-high heat. Once the fat is really hot, carefully add the scallops. Don't overcrowd the pan, and cook them in batches if necessary.
- Sauté on one side for 1-1/2 minutes. Using tongs, flip the scallop over and cook for an additional 1-1/2 minutes. Remove them to a plate.
- Divide salad greens, cranberries, and pistachios between four plates. Drizzle vinaigrette over each. Place scallops in the center of the salad and shave or grate some Parmigiano Reggiano all over. Enjoy!
Nutrition
Calories: 348kcal | Carbohydrates: 25g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 463mg | Potassium: 426mg | Fiber: 2g | Sugar: 14g | Vitamin A: 675IU | Vitamin C: 15mg | Calcium: 33mg | Iron: 1mg
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