Scallop and Orange Salad

on June 19, 2015


2 small oranges
1 tablespoon olive oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped walnuts
1 pound sea scallops
1 small red onion, thinly sliced
1 bag (6 ounces) baby spinach


1. Grate zest from 1 orange into a small bowl. Cut peel from both oranges and slice flesh into segments; set aside. Squeeze juice from membranes into bowl with zest. Whisk in 1/2 tablespoon olive oil, soy sauce, honey and 1/4 teaspoon each salt and pepper.
2. Heat a large nonstick skillet over medium high heat. Toast walnuts for 5 minutes or until fragrant; remove from heat.
3. Heat remaining 1/2 tablespoon olive oil in skillet over medium high heat. Season scallops with remaining 1/4 teaspoon each salt and pepper; sauté 3 to 4 minutes per side. Remove from skillet; keep warm.
4. Toss orange segments, walnuts, red onion and spinach with dressing. Place 1 1/2 cups salad on each plate and top with scallops.

Per serving: 256 calories; 10 grams of fat; 24 grams of protein; 19 grams of carbohydrates; 5 grams of fiber; 607 milligrams sodium; 37 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.