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Scallop Salad

Yield 4 servings.


  • 3/4 cup plus 2 tablespoons unsweetened orange juice
  • 1 tablespoon peeled, minced gingerroot
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed
  • 1 pound sea scallops
  • 1/2 pound fresh asparagus spears
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 6 cups mixed baby salad greens
  • 2 medium oranges, peeled and sectioned
  • Orange zest (optional)
  • Freshly ground pepper (optional)

Nutrition Information

  • calories 220
  • caloriesfromfat 21 %
  • fat 5.2 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 23.5 g
  • carbohydrate 21.1 g
  • fiber 0.0 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 344 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a jar. Cover tightly, and shake vigorously.

  2. Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag. Set remaining juice mixture aside. Add scallops to bag; seal bag, and shake until scallops are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.

  3. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Set aside.

  4. Remove scallops from marinade, discarding marinade. Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add scallops, and cook 5 minutes or until browned, turning once. Remove scallops from skillet; keep warm. Add asparagus to skillet; saute until crisp-tender.

  5. To serve, place 1 1/2 cups greens on each of 4 plates. Arrange scallops, asparagus, and orange sections evenly over greens.

  6. Pour remaining orange juice mixture through a wire-mesh strainer. Discard garlic and gingerroot remaining in strainer. Drizzle 2 tablespoons orange juice mixture over each salad. If desired, sprinkle with orange zest and pepper.

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