Canyon Ranch Blog

Seared Scallops with Cranberry Ginger Vinaigrette

Nutrition Information (per serving)

23 g
641 mg
23 g
13 g
6 g
47 mg

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

  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 vinaigrette. Serve with ½ cup of sautéed spinach and ½ cup parsnip carrot puree.
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