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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Citrus Scallop Salad

Source: dLife

This colorful, refreshing salad combines sea scallops dressed with a light citrus and herb sauce and fresh greens.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	261.6

Total Carbs	21.8 g

Dietary Fiber	6.1 g

Sugars	11.7 g

Total Fat	11.5 g

Saturated Fat	1.4 g

Unsaturated Fat	1.2 g

Potassium	531.9 mg

Protein	7.6 g

Sodium	115.6 mg

Dietary Exchanges 11.5 Fat, 1.4 Vegetables, 0.7 Fruits, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each medium garlic cloves 2.0
2 tbsp orange juice 1.0
1 tsp fresh lemon juice 3.0
3 tbsp olive oil 1.0
1 pinch salt 0.25
0 1/4 tsp black pepper 1.0
1 cup white wine 1.0
1 lb large scallops 6.0
6 cup salad greens 1.0
1 each medium red bell peppers 2.0
2 each medium oranges 1.0
1 tbsp fresh basil

Directions

In small saucepan, combine garlic and white wine and bring to boil. Add scallops and cook on medium high heat for about 5 minutes, stirring often, until tender and opaque.
With slotted spoon, remove scallops from pan and set aside in bowl.
Return sauce to heat. Reduce remaining garlic and wine to about 1/4 cup by simmering for about 10 minutes. Set aside to cool.
In small bowl, whisk orange juice, lemon juice, and olive oil.
Add reduced wine liquid, salt, and pepper to taste.
Toss 1/2 of dressing with scallops.
Spread greens on large platter and arrange pepper rings and orange sections artfully around edge.
Ladle scallops into center of serving platter and drizzle remaining dressing over salad.
Top with basil and serve immediately.