Pan Seared Scallops

Pan seared scallops taste like a special occasion dinner, but they’re easy enough for a weeknight. Serve them over a citrus-infused salad for a light and healthy meal!

Caramelized pan seared scallops combined with sweet oranges and peppery arugula in a garlic citrus vinaigrette—it sounds like something straight off of a restaurant menu, but it’s my new favorite salad recipe! While pan seared scallops might seem high-end, they’re simple to make for a weeknight dinner or even a quick lunch. This dish is also elegant enough to impress guests and easy to scale up if you’re serving a crowd.

• 1/2 lb 8 oz sea scallops
• 1 tsp unsalted butter
• 1/2 lemon
• 1 navel orange
• 1 small clove garlic, crushed
• kosher salt and fresh pepper
• 1 tbsp extra virgin olive oil
• 2 cups mixed baby greens
• 2 cups baby arugula
• 1 tbsp red onion, chopped