Seared Scallops with Orange-Lime Vinaigrette Salad

This perfect, pan seared scallops with an orange-lime vinaigrette salad keeps me keto on busy days.

Every once in a while I find fresh, dry sea scallops (slightly pink) that look too good to pass up. I don’t bother with previously frozen or wet scallops as they have been treated to extend their shelf life and are not nearly the same.

This is a great satisfying, simple, and light dinner salad and if you are a scallop fan, it will become a new favorite. It’s important to keep scallops simple so they can shine on your taste buds and this recipe does that and so much more.

This recipe is for 2 and is an easy and great romantic dinner option with room for a low-carb dessert. Dark chocolate covered strawberries anyone?

Seared Scallops with Orange-Lime Vinaigrette Salad

2018-05-20 19:37:37

Serves 2

A refreshingly light but fulfilling salad with seared scallops.

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

925 calories

34 g

139 g

63 g

60 g

15 g

835 g

2120 g

7 g

0 g

45 g

Nutrition Facts

Serving Size

835g

Servings

2

Amount Per Serving

Calories 925

Calories from Fat 548

% Daily Value *

Total Fat 63g

97%

Saturated Fat 15g

74%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 38g

Cholesterol 139mg

46%

Sodium 2120mg

88%

Total Carbohydrates 34g

11%

Dietary Fiber 10g

40%

Sugars 7g

Protein 60g

Vitamin A

26%

Vitamin C

32%

Calcium

8%

Iron

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Seared Scallops

1. 1 pound large sea scallops, tendons removed - around 12
2. Salt and pepper
3. 1 tablespoon extra-virgin olive oil
4. 1 tablespoon unsalted butter

Orange-Lime Vinaigrette

1. 1 tablespoon fresh squeezed orange juice
2. 1 tablespoon fresh squeezed lime juice
3. 1/2 small shallot, minced
4. 1 tablespoon minced fresh cilantro
5. 1/8 teaspoon red pepper flakes
6. 1.5 tablespoons extra-virgin olive oil
7. Salt

Salad

1. 4 oz. fresh mesclune greens - divided.
2. 1/2 Avocado - cubed.
3. 1 sliced, grilled portobello mushroom - optional

For the Scallops

1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
2. Sprinkle scallops on both sides with salt and pepper.
3. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking.
4. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
5. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).

Serve immediately with vinaigrette

1. Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.

To Plate

1. Plate scallops with mesculin salad and drizzle vinaigrette.

Notes

1. Best to make the Orange-Lime Vinaigrette and prepare the salad before starting the scallops.

By Adam Levy

Adapted from America's Test Kitchen

beta

calories

925

fat

63g

protein

60g

carbs

34g

more

Adapted from America's Test Kitchen

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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Comments

1. 

   Leave a Reply

   Greg gelnaw
   June 13, 2018

   I’m drooling over the scallops

   • 

     Leave a Reply

     Adam Levy
     June 20, 2018

     Thanks Greg – you will love this dish and it is so easy to prepare.

2. 

   Leave a Reply

   Michael Kuftack
   May 26, 2020

   Amazing great on a summer day,with some white wine