1. In small bowl, whisk together shallot, 1/3 cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown, turning once.
2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.
- 23 g Fat
- 3 g Saturated fat
- 37 mg Cholesterol
- 491 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 21 g Protein
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Nutritional Information
- 23 g Fat
- 3 g Saturated fat
- 37 mg Cholesterol
- 491 mg Sodium
- 13 g Carbohydrates
- 3 g Fiber
- 21 g Protein
Directions
1. In small bowl, whisk together shallot, 1/3 cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown, turning once.
2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.