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Ингредиенты
- 2 x Cloves garlic, minced
- 1 x Shallot, minced
- 2 Tbsp. Rice vinegar
- 2 tsp Orange juice concentrate
- 2 tsp Minced orange zest
- 1/3 c. Extra virgin extra virgin olive oil
- Â Â Salt
- Â Â Cracked black pepper
- 1 head butter lettuce
- 4 ounce Arugula, (about 2 c.)
- 1/2 sm Red onion, julienned
- 2 x Oranges, peeled and sectioned
- 1 Tbsp. Extra virgin olive oil
- 1 lb Sea scallops, rinsed and patted dry
Инструкции
- To prepare the vinaigrette, combine the garlic, shallot, vinegar, orange juice concentrate, and zest in a medium bowl. Slowly whisk in the extra virgin olive oil till the dressing is emulsified and thickened. Season to taste with the salt and pepper.
- To prepare the salad, arrange the lettuce and arugula on 4 plates. Arrange the red onions and orange segments on top of the greens. Heat the extra virgin olive oil in a 10-inch saute/fry pan over high heat till smoking warm. Add in the scallops and sear on both sides just till the scallops are translucent/soft, about 2 min.
- To serve, distribute the scallops among the salads, placing them on the greens, and drizzle the vinaigrette over the top . Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 198 | 64% |
| Total Fat 22.44g | 28% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 191mg | 8% |
| Potassium 551mg | 16% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.6g | 2% |
| Protein 20.17g | 32% |
