Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Cooking Light Collection

Nutrition Facts

220 calories; calories from fat 21%; fat 5.2g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.8g; protein 23.5g; carbohydrates 21.1g; cholesterol 37mg; sodium 344mg.