Citrus Scallops

By á-46036

4 main-dish servings

Ingredients

• 1 lemon
• 1 lime
• 1-1/4 lbs sea scallops, rinsed
• 3 tsp olive oil
• 1 Tbsp finely chopped shallot
• 1 tsp Dijon mustard
• 1 bag (5-6 oz) baby greens
• 1/4 cup fresh parsley leaves, chopped

Preparation

Step 1

From lemon, grate 1/4 tsp peel and squeeze 2 Tbsp juice. From lime, grate 1/4 tsp peel and squeeze 1 Tbsp juice. Set juices aside. In small bowl combine peels, 1/8 tsp salt and 1/8 tsp freshly ground black pepper.

Place scallops on paper-towel-lined plate, pat dry. Sprinkle with citrus peel mixture. In 12-inch nonstick skiller, heat 2 tsp oil on medium for 1 minute. Add scallops and cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan and cover.

To skillet add 1 tsp oil and shallots, and cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping browned bits, cook 1 minute. Toss sauce with greens and place on plates. Top with scallops and chopped parsley and serve.