Scallops with Roasted Red Pepper and Orange Salad
Published March 13, 2013 | Written by The Healthline Editorial Team
Ask for dry-packed sea scallops at your local seafood market. These aren't soaked in a salty solution, which adds weight and increases sodium content. Before cooking, be sure to remove the tough membrane on the outside of the scallop.
|Serving size:||3 scallops|
|Calories per serving:||187|
|Total Fat 7.5g||12%|
- 3 navel oranges
- 1 tablespoon white wine vinegar
- 2 tablespoons minced shallots
- 1/2 teaspoon dry mustard
- 2 tablespoons extra virgin olive oil
- 3/4 pounds mixed salad greens
- 12 medium to large scallops, patted dry
- 2 roasted red peppers, thinly sliced
- 1 teaspoon vegetable oil
- Sea salt and freshly cracked black pepper
Step by Step:
- Using a fine zester, remove zest from one orange and place in a large salad bowl. Slice the top and bottom 1/2 inch of each orange. Using a sharp knife, follow the curve of the orange to remove the peel. Slicing between the membranes, remove orange segments and place in small bowl with juice. Measure 1/4 cup of juice and add to salad bowl. Reserve remaining juice for another use.
- Whisk together juice, vinegar, shallots, and mustard. While whisking constantly, slowly add olive oil. Add watercress and toss to coat. Divide greens among salad plates and add reserved orange segments and red peppers.
- Heat stovetop grill over medium-high heat. Rub vegetable oil over scallops and season with salt and pepper. Grill just until cooked through, about 1 minute per side. Remove from heat and set 2 scallops on each salad plate. Serve immediately.