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

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)

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.