Scallops with Citrus Vinaigrette

Servings 4 servings


  • 1/4 cup squeezed fresh citrus juice such as blood or navel oranges
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup extra virgin olive oil for dressing
  • 1 small head Boston lettuce torn
  • 1 bunch arugula
  • 1 tablespoon olive oil
  • 8 medium sea scallops patted dry


  • Prepare dressing: In a medium bowl, whisk together juice, garlic, vinegar, salt and pepper. Slowly drizzle/whisk in the extra virgin olive oil; blend well then set aside.
  • In a large bowl, toss together lettuce and arugula; arrange evenly on dinner plates.
  • Heat the olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper on both sides then carefully add them to the pan; sear for 2 minutes per side or until cooked through (but don’t overcook or they’ll be rubbery!). Serve over greens and drizzle with dressing.


LC SERVING SUGGESTION: Add sliced English cucumber on the side.
SERVING SUGGESTION: Add whole wheat dinner rolls with butter.
KOSHER: Instead of scallops, use boneless skinless chicken meat cut into 1-inch cubes and adjust cooking time accordingly.
GLUTEN FREE: Make sure vinegar is gluten free.
NUTRITION: Per Serving: 181 Calories; 17g Fat; 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
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