Scallop & Orange Salad
- 1 of 4 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 of 4 Heat a large nonstick skillet over medium-high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.
- 3 of 4 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 of 4 Toss orange segments, walnuts, red onion and spinach with dressing. Place 1-1/2 cups salad on each plate and top with scallops.
Servings Per Recipe: 4
Per Serving: 37 mg chol., 1 g sat. fat, 19 g carb., 10 g Fat, total, 256 kcal cal., 24 g pro., 607 mg sodium, 5 g fiber