Seared Scallops and Fresh-Orange Salad

Scallops and oranges with some spice to the dressing.  Don't be afraid of the fish sauce.  It smells a bit but it actually makes the dressing! 

Seared Scallops and Fresh Orange Salad

Shallots:

2 Tbs vegetable oil

1/3 cup sliced shallots

Salad:

6 cups mixed greens

1 cup of orange sections (about 3 oranges)

1 cup diced peeled avocado

1 1/2 lbs sea scallops

1/4 tsp salt

1 tsp vegetable oil

Dressing:

1/2 cup fresh lemon juice (about 2 lemons)

2 Tbs brown sugar

1 1/2 Tbs Thai fish sauce

1 Tbs minced seeded Thai or serrano chili (you can use more if you like it spicier)

2 cloves garlic, crushed

1/3 cup chopped fresh mint

To prepare the shallots, heat 2 Tbs oil in a small saucepan over medium-high heat.  Add shallots, and cook for 2 minutes or until crispy, stirring constantly.  Remove the shallots from pan with a slotted spoon; drain and cool.  Set aside.

To prepare salad, arrange mixed greens on a serving platter.  Top with orange sections and avocado.  Sprinkle scallops with salt.  Heat 1 tsp oil in a nonstick skillet over medium-high heat.  Add scallops, and cook for 4 min. turning once.  Spoon scallops over mixed greens.

To prepare dressing, combine the lemon juice and next 4 ingredients (lemon through garlic) in a bowl; stir well with a whisk.  Heat dressing in a small saucepan over medium heat 1 minute; pour over salad.  Sprinkle with mint and shallots.

Serves 4

Calories 292 (27% from fat); Fat 8g