Seared Scallops with Cranberry Ginger Vinaigrette
By pammons
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
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Ingredients
- Cranberry Ginger Vinaigrette:
- 1/2 cup frozen cranberries, thawed
- 1/2 teaspoon minced ginger root
- 2 tablespoons diced shallots
- 1/3 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)
Details
Preparation
Step 1
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.
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