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Seared Scallops with Cranberry Ginger Vinaigrette

45 Minutes
8 People
Close-up of seared scallops with cranberry vinaigrette.


Cranberry Ginger Vinaigrette
1/2 cup frozen cranberries, thawed
1/2 tsp minced ginger root
2 Tbsp diced shallots
1/3 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 1/2 cup of sautéed spinach and 1/2 cup parsnip carrot puree.


Calories 295
Protein 23g
Sodium 641mg
Carbohydrates 23g
Fat 13g
Fiber 6g
Cholesterol 147mg
Servings 8