Scallop and Orange Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of lightly seared scallops, orange, and baby greens. It works well on its own for lunch or as a light dinner.
Salads & light · 15 minutes to cook
Tips: Pat the scallops thoroughly dry so they develop a golden crust in the pan.
Tips: Removing some of the orange's white pith will reduce its bitterness.
Tips: Add the dressing just before serving to keep the baby greens crisp.
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Ingredients (1 serving)
- Scallops — 5 pc
- Orange — 1 pc
- Mixed baby greens — 50 g
- Cherry tomatoes — 6 pc
- Onion — 20 g
- Olive oil — 1 tsp
- Vinegar — 1 tsp
- Honey — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g