Seared Scallops with Cranberry Ginger Vinaigrette

Makes 8 servings, each containing approximately: 295 calories 23 gm. carbohydrate 13 gm. fat 47 mg. cholesterol 23 gm. protein 641 mg. sodium 6 gm. fiber

Seared Scallops with Cranberry Ginger Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cranberry Ginger Vinaigrette:

  • ½

    cup frozen cranberries, thawed

  • ½

    teaspoon minced ginger root

  • 2

    tablespoons diced shallots

  • cup apple cider

  • 4

    teaspoons evaporated cane juice

  • 2

    teaspoons canola oil

  • 2

    teaspoons extra virgin olive oil

  • Pinch sea salt

  • 2

    pounds scallops

  • 2

    tablespoons extra virgin olive oil

  • Pinch sea salt

  • Pinch freshly ground black pepper

  • 4

    cups Sautéed Spinach with Garlic and Olive Oil (see recipe)

  • 4

    cups Parsnip Carrot Puree (see recipe)

Directions

1. Combine all ingredients for vinaigrette in a blender container and puree until smooth. 2. Season scallops with salt and pepper. In a large sauté pan, sear scallops in olive oil over medium heat until golden brown, about 2 to 3 minutes on each side. 3. Divide scallops among eight plates. Top each serving of scallops with 2 tablespoons of Cranberry Ginger Vinaigrette. Serve with 1/2 cup of Sautéed Spinach with Garlic and Olive Oil and 1/2 cup Parsnip Carrot Puree.


Nutrition

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