Name: Pan seared scallops with a citrus balsamic glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: En
Ingredients: 1 1/2 libras large sea scallops, fresh or thawed; 1 teaspoon unsalted butter; 2 teaspoon olive oil; 1/2 cup flour; 1/2 teaspoon salt and pepper, to taste; 6 cups baby salad greens1/2 cup pine nuts, toasted; 2 naval oranges, segmented; ½ cup balsamic vinegar; ½ cup fresh orange juice; 2 teaspoons honey; 1/2 teaspoon Freshly ground black pepper

Ingredients

1 1/2 libras large sea scallops, fresh or thawed
1 teaspoon unsalted butter
2 teaspoon olive oil
1/2 cup flour
1/2 teaspoon salt and pepper, to taste
6 cups baby salad greens1/2 cup pine nuts, toasted
2 naval oranges, segmented

Citrus Balsamic Glaze:

½ cup balsamic vinegar
½ cup fresh orange juice
2 teaspoons honey
1/2 teaspoon Freshly ground black pepper

Preparation

Preparation15 min

Cook time15 min

Rinse the scallops under cold running water, then pat dry with a clean paper towel.
Sprinkle with salt and pepper. Pour the flour onto a plate and lightly dust the scallops with the flour.
Heat olive oil and butter over medium-high heat. The pan needs to be very hot before adding the scallops so let it heat up just until it begins to smoke.
Add scallops to pan and don't move them! You want a nice golden brown crust to form and the center to turn opaque (about 2 minutes on one side and 1 minute to finish on the other).
Do not overcook scallops as they will become rubbery. You should be able to easily cut them with a fork. Serve scallops immediately.
To serve, fill each plate with a generous portion of fresh baby salad greens, then place about 6 scallops around the edge.
Sprinkle each dish with toasted pine nuts and orange segments. Drizzle salad and scallops with citrus balsamic glaze.
Citrus Balsamic Glaze:
Add all the ingredients to a small saucepan and bring to a boil. Cook over medium-high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.