facebook twitter youtube pinterest

Ingredients

  • 1 small shallot, minced
  • 1/3 cup plus 1 tablespoon Food Club olive oil
  • 2 tablespoons white wine vinegar
  • 4 teaspoons chopped fresh tarragon leaves
  • 2 teaspoons Dijon mustard
  • 1 pound Foley fresh sea scallops, patted dry
  • ½ teaspoon Food Club salt
  • 1/8 teaspoon Food Club pure ground black pepper
  • 1 package (5 ounces) spring mix salad greens
  • 1 can (11 ounces) Mandarin oranges in light syrup, drained

DIRECTIONS

  1. In a small bowl, whisk together shallot, 1/3 cup oil, vinegar, tarragon and mustard; set aside.
  2. In a 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.
  3. 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.

CATEGORIES

LEAVE A REPLY JOIN THE CONVERSATION