Nutrition Information (per serving)
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
- Combine all ingredients for vinaigrette in a blender container, and puree until smooth.
- 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.
- 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.