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Recipe Summary

prep:
10 mins
cook:
4 mins
Servings:
6
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Ingredients

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Directions

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  • In large bowl, combine chopped escarole, mandarin oranges,

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  • fennel, and avocado.

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  • Whisk together 3 tbsp reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tbsp extra-virgin olive oil.

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  • Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1-1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat and serve immediately.

Nutrition Facts

313 calories; total fat 15g; saturated fat 2g; cholesterol 37mg; sodium 324mg; carbohydrates 24g; fiber 7g; protein 22g.
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