Citrus Arugula Salad with Seared Scallops

Citrus Arugula Salad with Seared Scallops

Citrus Arugula Salad with Seared Scallops is a hor d'oeuvre that serves 2. One serving contains 91 calories, 9g of protein, and 1g of fat. For $1.6 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 7 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up arugula, cara cars orange, scallops, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Seared Scallops with Lemony Farro and Arugula Salad, Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette, and Seared Scallops with Citrus Ginger Sauce.

Ingredients

You need the ingredients below to cook it

  • arugula

    arugula

    arugula

    40 grams

  • cara cars orange

    cara cars orange

    cara cars orange

    1 item

  • radish

    radish

    radish, thinly sliced

    2 Items

  • persian cucumber

    persian cucumber

    persian cucumber (or english cucumber), thinly sliced

    0.5 item

  • green onion

    green onion

    green onion, chopped

    1 item

  • salt

    salt

    salt, to taste

    2 servings

  • scallops

    scallops

    scallops

    8 Items

Instructions

Let's follow the instructions for cooking it

First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion. In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together. Add in the radish and cucumber slices, arugula and toss together. For the scallops: heat oil in a high heat. Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Once you've placed the scallops in the pan, don't touch them. (Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip. Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.