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Citrus Arugula Salad with Seared Scallops

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.6

$1.60 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,dairy-free,paleo,primal,pescetarian,gluten free,dairy free,paleolithic,primal,whole 30,pescatarian side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:66%

Spoonacular Score: 66%

 

Citrus Arugula Salad with Seared Scallops is a hor d'oeuvre that serves 2. One serving contains 91 calories, 9g of protein, and 1g of fat. For $1.6 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista has 7 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up arugula, cara cars orange, scallops, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a good spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Seared Scallops with Lemony Farro and Arugula Salad, Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette, and Seared Scallops with Citrus Ginger Sauce.

Chardonnay, Alcoholic Drink, and White Wine are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Arrowood Sonoma Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Arrowood Sonoma Chardonnay

Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups arugula
arugula
1
1  cara cars orange
cara cars orange
2
2  radish
radish
0.5
0.5  english persian cucumber
english persian cucumber
1
1  green onion
green onion
some
some salt
salt
8
8  scallops
scallops
2 cups arugula
2 cups
arugula
1  cara cars orange
1
cara cars orange
2  radish
2
radish
0.5  english persian cucumber
0.5
english persian cucumber
1  green onion
1
green onion
some salt
some
salt
8  scallops
8
scallops

Equipment

whisk
whisk
bowl
bowl
frying pan
frying pan
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion. In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together. Add in the radish and cucumber slices, arugula and toss together. For the scallops: heat oil in a high heat. Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or the pan won't stay hot enough to give the scallops a good sear. If you have a lot of scallops, it's better to work in batches. Once you've placed the scallops in the pan, don't touch them. (Let them do their thing!) If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. Because of variations in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip. Plate your salad and place 4 scallops on top. Scallops start to turn rubbery if you wait too long to serve them, so get them on the plate right away. And be sure to serve them with the beautiful caramel-colored crust facing up.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.60
Ingredient
2 cups arugula
1 cara cars orange
2 radish
½ english persian cucumber
1 green onion
8 scallops
Price
$0.57
$0.29
$0.04
$0.36
$0.08
$1.86
$3.20

Nutritional Information

Quickview
91 Calories
8g Protein
0.6g Total Fat
13g Carbs
15% Health Score
Limit These
Calories
91k
5%

Fat
0.6g
1%

  Saturated Fat
0.13g
1%

Carbohydrates
13g
5%

  Sugar
8g
9%

Cholesterol
14mg
5%

Sodium
438mg
19%

Get Enough Of These
Protein
8g
18%

Vitamin C
41mg
51%

Vitamin K
46µg
44%

Phosphorus
240mg
24%

Vitamin A
762IU
15%

Folate
58µg
15%

Vitamin B12
0.85µg
14%

Potassium
451mg
13%

Selenium
8µg
12%

Magnesium
40mg
10%

Fiber
2g
10%

Manganese
0.16mg
8%

Calcium
79mg
8%

Vitamin B6
0.13mg
7%

Vitamin B1
0.09mg
6%

Vitamin B5
0.59mg
6%

Zinc
0.87mg
6%

Iron
0.9mg
5%

Vitamin B2
0.08mg
5%

Copper
0.1mg
5%

Vitamin B3
0.78mg
4%

Vitamin E
0.26mg
2%

covered percent of daily need

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