Ingredients Jump to Instructions ↓

  1. 2 packages (5 ounces each ) spring mix salad greens

  2. 1 jar (24 ounces) refrigerated citrus salad

  3. 2 medium red pears, thinly sliced

  4. 1/2 cup all-purpose flour

  5. 16 sea scallops

  6. 2 tablespoons butter

  7. 2 tablespoons olive oil

  8. 1/2 cup balsamic vinaigrette

Instructions Jump to Ingredients ↑

  1. Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup. Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette. Yield: 8 servings.


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