Scallops are a favorite at my house. So whatever produce is in season, is what gives me inspiration. Here I have made a tossed baby greens salad, sprinkled with pomegranate arils. You could add some mandarin orange wedges, or sliced almonds as well.
Once the scallops are seared, de-glaze the pan with 2 Tbsps. of orange juice. Give the pan a few good swirls and add 1/2 Tbsp. of butter. Swirl until melted, combining the orange juice and butter. Drizzle this over the top of each scallop, that is already plated on your salad bed. Serve.
2Tbsps. orange juice and 1/2 Tbsp. butter for one serving
As Always,
ENJOY!
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