• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


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    • 1 teaspoon grated orange peel
    • 1 teaspoon grated lime peel
    • 1 teaspoon minced garlic
    • 2 teaspoons Gulden's® Zesty Honey Mustard
    • 3 tablespoons fresh orange juice
    • 1 tablespoon lime juice
    • 1 orange, segmented
    • 1/4 cup olive oil
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    • 18 sea scallops, muscle tab removed, patted dry (18 = about 1-1/2 lb)
    • PAM® Coconut Oil No-Stick Cooking Spray
    • 7-1/2 cups mixed greens (7-1/2 cups = about 15 oz)
    • 1 tablespoon seasoned rice vinegar


    1. Make Vinaigrette: Place orange peel, lime peel, garlic, mustard, orange juice, lime juice and vinegar in medium bowl; whisk to combine. Slowly add half of the oil drop by drop to juice mixture, whisking constantly. Continue whisking and add remaining oil in a slow stream. Blend in 3/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
    2. Sprinkle scallops with 1 teaspoon salt and 1/2 teaspoon pepper. Spray large skillet with cooking spray. Heat over high heat until hot. Place half of scallops in skillet and cook 2 to 3 minutes on each side or until opaque and firm to touch. Remove from skillet and keep warm. Repeat with remaining scallops.
    3. Toss greens with vinaigrette. Place equal amounts of greens on 6 dinner plates. Place 3 scallops on the side of each salad; garnish with orange segments. Serve immediately.