Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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:65%

Spoonacular Score: 65%

 

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.

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. 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 Cakebread Reserve Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 65 dollars.

Cakebread Reserve Chardonnay

The 2014 Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complemented by notes of creme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrus flavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, the Chardonnay Reserve is delicious now, but will age beautifully in bottle for another 5-7 years. Pair this wine with sweet potato soup with chestnuts and brandy.

» 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

Related Recipes