Citrus Scallop Salad

By bakers_delight85

This makes a delicious first course or can be used as a light main-dish salad for luncheons.

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 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 cup balsamic vinaigrette

Details

Servings 8

Preparation

Step 1

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.