Scallop and Citrus Salad recipe - ingredients, nutrition and when to eat it
This salad combines thickly seared scallops with the bright sweetness of tangerines and the peppery bitterness of arugula.
This salad combines thickly seared scallops with the bright sweetness of tangerines and the peppery bitterness of arugula. Light yet elegant, it’s perfect for a winter dinner or a lunch when you want something special.
Salads & light · 15 minutes to cook
Nutrition (per 271.5g serving): 260.9 kcal · protein 13.6g · carbohydrate 24.8g · fat 12.6g · sodium 854.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the scallops dry so they brown nicely when they hit the pan.
Tips: Scallops can become firm if overcooked, so turn off the heat while the centers are still moist.
Tips: The white pith of tangerines can taste bitter, so remove some of it if desired.
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Ingredients (1 serving)
- Pen shell adductor muscle — 80 g
- Tangerine — 1 pc
- Arugula — 40 g
- Walnuts — 10 g
- Olive oil — 1 tsp
- Balsamic vinegar — 2 tsp
- Lemon juice — 2 tsp
- Yuja marmalade — 2 tsp
- Garlic — 0.5 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp