Spring Seared Scallop Salad with Orange Vinaigrette and Greens of - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

Spring Seared Scallop Salad with Orange Vinaigrette and Greens of the Season

6 ounces (dry) sea scallop

Four to five ounces of spring mix or greens of your choice

Two oranges, one for juice and one for garnish

Dash of balsamic vinegar

1 teaspoon shallot, finely diced

¼ cup olive oil

2 tablespoons toasted walnut pieces

1 scallion, chopped

Salt and pepper to taste

Cut one orange in half and juice, set aside. Peel the other orange and slice round pieces and set aside to garnish the salad. In a sauté pan, add olive oil and heat until shimmering and hot, season scallop with salt and pepper and cook until brown and turn over, do not overcook!! Place scallop on warm plates and set aside. Add orange juice, dash of balsamic and diced shallot, season with salt and pepper and let sit for two minutes. Whip in olive oil. Toss greens and toasted walnuts with orange vinaigrette. Place tossed greens on plate top with sautéed scallops. Garnish with sliced oranges and chopped scallion.

Serving: 1