Citrus Scallop Salad

By nurseliz

Ingredients

• Ingredients
• 2 packages (5 ounces each) spring mix salad greens
• 1 jar (24 ounces) refrigerated citrus salad
• 2 medium red pears, thinly sliced
• 1/2 cup all-purpose flour
• 16 sea scallops
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup balsamic vinaigrette

Details

Servings 8

Preparation

Step 1

Directions

Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup.
Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette. Yield: 8 servings.


Nutrition Facts: 1 salad equals 224 calories, 9 g fat (3 g saturated fat), 17 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.