Directions:
- Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup.
- Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.11 Kcal (905 kJ) | ||
| Calories from fat | 60.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 136.74mg | 6% | |
| Potassium | 59.13mg | 1% | |
| Total Carbs | 33.14g | 11% | |
| Sugars | 6.21g | 25% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 2.14g | 4% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5mg | 28% | |
| Calcium | 7.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 178.11 Kcal (746 kJ) | ||
| Calories from fat | 49.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 10% | |
|---|---|---|---|
| Cholesterol | 6.29mg | 3% | |
| Sodium | 112.7mg | 6% | |
| Potassium | 48.74mg | 1% | |
| Total Carbs | 27.31g | 11% | |
| Sugars | 5.12g | 25% | |
| Dietary Fiber | 1.22g | 6% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 4.1mg | 28% | |
| Calcium | 6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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