Recipes

Scallops with Citrus Sauce over Fresh Greens

:10 min

:20 min

Serves 6

1 tbsp grated orange zest

1 tsp grated lemon zest

1/4 tsp each salt and pepper

1 1/2 lb sea scallops

3 tbsp Longo’s Extra Virgin Olive Oil, divided

1 shallot, finely chopped

1 tsp Longo’s Dijon Mustard

1/4 cup freshly squeezed orange juice

2 tbsp freshly squeezed lemon juice

1 pkg (142 g) fresh Longo’s Spring Mix

•Toss together orange and lemon zest, salt, pepper and scallops until scallops are well coated with zest.
•Heat 2 tbsp of the oil in large non-stick skillet set over medium heat. Add scallops; cook, turning once, for 6 to 8 minutes or until opaque throughout. Transfer to plate; keep warm.
•Add remaining oil and shallot to skillet. Cook, stirring, for 1 minute. Stir in mustard and orange and lemon juices, scraping up brown bits from bottom of skillet. Bring to a boil. Boil for 1 minute. Pour over spring mix, tossing until greens are well coated.
•Divide greens among 6 plates. Top with scallops, pouring any accumulated juices from plate on top.

Per serving: 190 calories