Create an account to discover delicious deals, enjoy personalized benefits, and find great recipes and food inspiration.
RECIPE TYPE
Seafood, Under 30 min
SERVES
Serves 6
Prep Time: 10 min
Cook Time: 10 min
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.
Protein 24g | Fibre 1g |
Fat 9g | Sugar 1g |
Carbs 4g | Sodium 400mg |
