Seared Scallops with Cranberry Ginger Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
295
protein 
23 g
sodium 
641 mg
carbohydrates 
23 g
fat 
13 g
fiber  
6 g
cholesterol 
47 mg
Servings 
8
Ingredients 

Cranberry Ginger Vinaigrette
½ cup frozen cranberries, thawed
½ tsp minced ginger root
2 Tbsp diced shallots
⅓ cup apple cider
4 tsp cane sugar
2 tsp canola oil
2 tsp extra virgin olive oil
Pinch sea salt

2 lb scallops
2 Tbsp extra virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper
4 cups Sautéed Spinach with Garlic and Olive Oil
4 cups Parsnip Carrot Puree

Instructions 
  1. Combine all ingredients for vinaigrette in a blender container, and puree until smooth.
  2. Season scallops with salt and pepper. In a large sauté pan, sear scallops in olive oil over medium heat until golden brown, about 2 to 3 minutes on each side.
  3. Divide scallops among eight plates. Top each serving of scallops with 2 tablespoons of Cranberry Ginger Vinaigrette. Serve with ½ cup of Sautéed Spinach with Garlic and Olive Oil and ½ cup Parsnip Carrot Puree.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.