Pan-Seared Scallops with Lemon Vinaigrette

Rinse the scallops and pat dry. Set aside.
With a sharp knife, score one lemon lengthwise in four sections and remove the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 tablespoons of juice from the lemon; reserve.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat…

Easy, Healthy Dinner Recipes – Fitness Magazine

 

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http://villagefishmongernyc.com/

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http://www.drsarasolomon.com/

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http://dev.recipes.idahopotato.com/

2-3 Idaho® potatoes – large; 12 Jumbo sea scallops; ¼ lb Pancetta (Italian bacon) thinly sliced; ¼ lb Arugula; 4 Plum tomatoes sliced ¼” thick; 1 cup Olive oil; 2 Tbsp Chopped herbs; 1 Tbsp Shallots or onion, finely diced; ¼ cup Mayonnaise …

 

Pan-Seared Scallops with Lemon Vinaigrette