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Scallop & Orange Salad

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 by 4 people
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Makes: 4  servings Prep 15 mins Cook 9 mins
Scallop & Orange Salad
Nutrition Facts

Servings Per Recipe 4

  • Amount Per Serving
  • cal.(kcal)256
  • Fat, total(g)10
  • chol.(mg)37
  • sat. fat(g)1
  • carb.(g)19
  • fiber(g)5
  • pro.(g)24
  • sodium(mg)607

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 2 small oranges
  • 1 tablespoon  olive oil
  • 2 teaspoons  low-sodium soy sauce
  • 1 teaspoon  honey
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1/3 cup  chopped walnuts
  • 1 pound  sea scallops
  • 1 small red onion, thinly sliced
  • 1 bag (6 ounces) baby spinach

Directions

1. Grate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in 1/2 tablespoon olive oil, soy sauce, honey and 1/4 teaspoon each salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.

3. Heat remaining 1/2 tablespoon olive oil in skillet over medium-high heat. Season scallops with remaining 1/4 teaspoon each salt and pepper. Saute 3 to 4 minutes per side. Remove from skillet; keep warm.

4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops.

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