Fish

Scallop, Roasted Red Pepper and Orange Salad takes several minutes to prepare.

Scallop, Roasted Red Pepper and Orange Salad takes several minutes to cook.

Scallop, Roasted Red Pepper and Orange Salad makes 4 servings.

The ingredients for Scallop, Roasted Red Pepper and Orange Salad are:

3 navel oranges
1 tablespoon white wine vinegar
2 tablespoons minced shallots
1/2 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
3/4 pound mixed salad greens
12 medium to large scallops, patted dry
2 roasted red peppers, thinly sliced
1 teaspoon vegetable oil
Sea salt and freshly cracked black pepper

Here is how you make Scallop, Roasted Red Pepper and Orange Salad:

Using a fine zester, remove zest from 1 orange and place in a large salad bowl. Slice the top and bottom 1/2 inch of each orange. Using a sharp knife following the curve of the orange, remove and discard the peel. Slicing between the membrane, remove orange segments and place in small bowl along with juice. Measure 1/4 cup of juice and add to salad bowl; reserve remaining juice for another use. Whisk together juice, vinegar, shallots and mustard. While whisking constantly, slowly add olive oil. Add watercress and toss to coat. Divide greens between 6 salad plates and add reserved orange segments and red peppers. Heat stove-top grill over medium-high heat. Rub vegetable oil over scallops and season with salt and pepper. Grill just until cooked through, about 1 minute per side. Remove from heat and set 2 scallops on each salad plate. Serve immediately. Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SAMVICARS.

The nutritional information for Scallop, Roasted Red Pepper and Orange Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 186.6

• Total Fat: 7.5 g
• Cholesterol: 14.9 mg
• Sodium: 80.8 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 5.4 g
• Protein: 10.6 g