Yield: 2 servings
5 from 1 vote

Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

Course: Lunch, Salad
Cuisine: American


  • 1/2 lb 8 oz sea scallops
  • 1 tsp unsalted butter
  • 1/2 lemon
  • 1 navel orange
  • 1 small clove garlic (crushed)
  • kosher salt and fresh pepper
  • 1 tbsp extra virgin olive oil
  • 2 cups mixed baby greens
  • 2 cups baby arugula
  • 1 tbsp red onion (chopped)


  • Citrus Mojo Vinaigrette:┬áIn a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
  • Peel the remaining orange and chop into small chunks.
  • Arrange mixed greens and arugula in the center of a plate or platter.
  • Top with red onion.
  • Wash scallops and pat dry with a paper towel.
  • Season with salt.
  • Heat a medium size pan on a high flame.
  • When pan is hot, melt butter and place scallops in the pan.
  • Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  • Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
  • Remove from the pan and arrange around the greens.
  • Arrange oranges on the plate and drizzle with vinaigrette.


Serving: 1/2 of recipe, Calories: 212kcal, Carbohydrates: 8.5g, Protein: 20.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 42.5mg, Sodium: 206.5mg, Fiber: 1.5g, Sugar: 4g
Freestyle Points: 3
Points +: 5