Summary

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.

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.

Ingredients

• 1 arugula
• 2 cara cars orange
• 3 radish, thinly sliced
• 4 persian cucumber (or english cucumber), thinly sliced
• 5 green onion, chopped
• 6 salt, to taste
• 7 scallops

Directions

• 1 First, you'll want to thinly slice the radishes and cucumber; and, dice the green onion.
• 2 In a bowl, squeeze half of the Cara Cara orange and pulp, add salt and whisk together.
• 3 Add in the radish and cucumber slices, arugula and toss together.
• 4 For the scallops: heat oil in a high heat.
• 5 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.
• 6 Once you've placed the scallops in the pan, don't touch them. (
• 8 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.