Skillet Scallops & Citrus Almond Salad

Easy Eating. Quick Cooking. 10 minutes to enjoying delicious scallops as an appetizer, or serve them with a Lemon Almond Salad for a light meal.

Skillet Scallops prepared in 10 minutes

Skillet Scallops Serves 4

DIRECTIONS:  Over medium-heat, place oil in skillet pan with minced garlic parsley allow to saute` for 1 minute.

Scallops and Salad for light meal

Add scallops. For small to medium size scallops, allow to cook 2-3 minutes per side.  For large scallops, allow to cook in pan about 3-4 minutes per side. Using a zester, add zest lemon peel (skin without white pith on underside). Add splash of white wine (1/3 cup) in last minute of cooking.



Salad Ingredients

  • 1 Tbsp thinly sliced onions
  • 1  teaspoon balsamic vinegar (glaze provides a sweeter taste)**
  • 1/8 tsp salt and a few red pepper flakes
  • 1 tsp Extra Virgin Olive Oil
  • with a fork combine onions, lemon juice, salt, pepper, olive oil, set aside
  • 6 cups lettuce. Wash, dry and chop lettuce
  • 4 Oranges slices. Peel orange and thinly slice. Half the orange slices
  • 1 Tbsp  nuts of choice: Sliced Almonds, Chopped Walnuts (optional)
  • 1 tsp of sunflower seeds (optional)
  • ** May substitute vinegar with 1 teaspoon of lemon juice.
In a large bowl, combine chopped lettuce, oranges, nuts and sunflower seeds. Add onion mixture. Toss all together.  Serve lettuce onto plate and add 3 scallops per person.