When you’re in need of a light meal, salad seems to be the number one option. I say, why not add a little protein to boost your energy and make that small meal last. I love a good salad with some sort of seafood- prawns, crab, calamari. In this case, I chose a recipe for a spinach salad with scallops. The baby spinach is delicate enough to be used with scallops. A crunchy romaine would not go well with this. I also added in some arugula for it’s peppery taste. I love the glaze- it’s simple and has a great asian-influenced flavour.
Baby Spinach with Ginger-Glazed Scallops (adapted from Williams-Sonoma Salads)
- 1 tbsp minced shallot
- 1/2 cup fresh orange juice
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tsp fresh lemon juice
- 4 tsp grapeseed oil
- pinch of salt
- 2 1/2 tbsp soy sauce
- 1 1/2 tbsp peeled, grated ginger
- 1 1/2 tsp honey
- 1/2 tsp dijon mustard
- baby spinach and arugula
- 8 sea scallops (about 1/2 lb) (* If your scallops are frozen, make sure they are completely thawed and dried or the glaze will not stick.)
In a small saucepan combine the shallots and the orange juice and let stand for about 10 minutes. Add the lime and lemon juices and place pan over medium high heat. Bring to a boil and cook until liquid has reduced to about 1/2 cup. Remove from the heat, stir in 1 1/2 tsp oil and 1/4 tsp salt.
In a small bowl, stir together the soy sauce, ginger, honey, and mustard to make a glaze and set aside.
In a frying pan large enough for all the scallops, warm the remaining oil over medium high heat. Add the scallops and sear, turning once, until they are golden (about 30 seconds each side). Add the glaze and reduce heat to low. Turn the scallops in the mixture for about 45 seconds.
Place baby spinach and arugula on serving plates and drizzle with orange juice dressing. Top them with the glazed scallops. Add any remaining glaze from the pan on top. Enjoy!