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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 pescetarian diet.pescetarian
 
One serving costs about $1.45

$1.45 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,pescetarian,gluten free,dairy free,pescatarian side dish,salad
spoonacular Score:59%

Spoonacular Score: 59%

 

Citrus Arugula Salad with Seared Scallops requires around around 45 minutes from start to finish. For $1.45 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 82 calories, 9g of protein, and 1g of fat per serving. This recipe serves 2. A mixture of arugula, scallops, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 7 people found this recipe to be scrumptious and satisfying. It works well as a side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is pretty good. Try 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 for similar recipes.

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. 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. One wine you could try is Downton Abbey Countess of Grantham Chardonnay. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Downton Abbey Countess of Grantham Chardonnay

Our Downton Abbey Chardonnay displays lovely aromas of tropical fruits and subtle oak on the nose, which give way to flavors of citrus and fresh-cut pineapple on a soft, silky palate. The wine's bright characters and luscious mouthfeel continue through a clean, medium finish. The beautifully balanced and food-friendly bottling is the perfect wine choice for you most regal gatherings or spontaneous get-togethers.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups arugula
arugula
1
1  orange
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  orange
1
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: $1.45
Ingredient
2 cups arugula
1 orange
2 radish
½ english persian cucumber
1 green onion
8 scallops
Price
$0.57
$0.29
$0.04
$0.06
$0.08
$1.86
$2.90

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Disclaimer

Nutritional Information

Quickview
81 Calories
8g Protein
0.54g Total Fat
11g Carbs
13% Health Score
Limit These
Calories
81
4%

Fat
0.54g
1%

  Saturated Fat
0.11g
1%

Carbohydrates
11g
4%

  Sugar
6g
8%

Cholesterol
14mg
5%

Sodium
340mg
15%

Get Enough Of These
Protein
8g
17%

Vitamin C
39mg
48%

Vitamin K
36µg
35%

Phosphorus
226mg
23%

Vitamin B12
0.85µg
14%

Vitamin A
698IU
14%

Folate
54µg
14%

Selenium
8µg
12%

Potassium
361mg
10%

Fiber
2g
9%

Magnesium
32mg
8%

Calcium
69mg
7%

Manganese
0.11mg
6%

Vitamin B6
0.11mg
5%

Vitamin B1
0.08mg
5%

Zinc
0.75mg
5%

Vitamin B5
0.43mg
4%

Iron
0.73mg
4%

Vitamin B2
0.06mg
4%

Vitamin B3
0.72mg
4%

Copper
0.07mg
4%

Vitamin E
0.24mg
2%

covered percent of daily need

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