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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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With scallops, pears and citrus fruits, this deliciously different salad is an outstanding first course. It also makes a great luncheon salad.—Sarah Geary, Oklahoma City, Oklahoma Ingredients:
2 packages (5 ounces each) spring mix salad greens |
1 jar (24 ounces) refrigerated citrus salad |
2 medium red pears, thinly sliced |
1/2 cup king arthur unbleached all-purpose flour |
16 sea scallops |
2 tablespoons butter |
2 tablespoons olive oil |
1/2 cup balsamic vinaigrette |
Directions:
1. 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.
2. 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.
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