Scallop & Orange Salad

Servings Per Recipe 4

• Amount Per Serving
• Calories 256
• Protein(gm)24
• Carbohydrate(gm)19
• Fat, total(gm)10
• Cholesterol(mg)37
• Saturated fat(gm)1
• Dietary Fiber, total(gm)5
• Sodium(mg)607

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

• 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.