Unsure where to start?
Seared Scallops with Cranberry Ginger Vinaigrette
Ingredients
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
Instructions
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 vinaigrette. Serve with 1/2 cup of sautéed spinach and 1/2 cup parsnip carrot puree.
Nutrition
| Calories | 295 |
| Protein | 23g |
| Sodium | 641mg |
| Carbohydrates | 23g |
| Fat | 13g |
| Fiber | 6g |
| Cholesterol | 147mg |
| Servings | 8 |