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
Details
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.
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