- 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)
- 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
Combine first 5 ingredients in a jar. Cover tightly, and shake vigorously.
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.
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.
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.
To serve, place 1 1/2 cups greens on each of 4 plates. Arrange scallops, asparagus, and orange sections evenly over greens.
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.