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CATEGORY CUISINE TAG YIELD
Caprial3 4 Servings

INGREDIENTS

2 Cloves garlic, chopped
1 Shallot, chopped
2 T Rice vinegar
2 t Orange juice concentrate
2 t Chopped orange zest
1/3 c Extra virgin olive oil
Salt
Cracked black pepper
1 Head butter lettuce
4 oz Arugula, about 2 cups
1/2 Red onion, julienned
2 Oranges, peeled and
sectioned
1 T Olive oil
1 lb Sea scallops, rinsed and
patted
dry
1 Fat, 0 Other Carbohydrates

INSTRUCTIONS

To prepare the vinaigrette, combine the garlic, shallot, vinegar,
orange juice concentrate, and zest in a medium bowl. Slowly whisk in
the olive oil until the dressing is emulsified and thickened. Season
to taste with the salt and pepper.  To prepare the salad, arrange the
lettuce and arugula on 4 plates.  Arrange the red onions and orange
segments on top of the greens. Heat  the olive oil in a 10-inch saute
pan over high heat until smoking  hot. Add the scallops and sear on
both sides just until the scallops  are translucent, about 2 minutes.
To serve, distribute the scallops among the salads, placing them on
the greens, and drizzle the vinaigrette over the top . Serve
immediately.  Converted by MC_Buster.  Per serving: 342 Calories
(kcal); 22g Total Fat; (58% calories from  fat); 21g Protein; 15g
Carbohydrate; 37mg Cholesterol; 191mg Sodium  Food Exchanges: 0
Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2  Fruit; 4  Converted
by MM_Buster v2.0n.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 95.2mg
Potassium: 780.5mg
Carbohydrates: 34.4g
Fiber: 3.3g
Sugar: 10.7g
Protein: 4.8g


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