Citrus Scallop Salad

• 2 packages (5 ounces each) spring mix salad greens
• 1 jar (24 ounces) refrigerated citrus salad
• 2 medium red pears, thinly sliced
• 1/2 cup all-purpose flour
• 16 sea scallops
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup balsamic vinaigrette

1. Divide salad greens among eight plates. Drain citrus salad, reserving syrup. Arrange citrus fruit on salads. In a small bowl, combine pear slices and reserved syrup. Using a slotted spoon, remove pears and arrange on salads. Discard syrup.
2. Place flour in a shallow bowl. Roll scallops in flour. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 2 minutes on each side or until scallops are firm and opaque. Top each salad with scallops. Drizzle with vinaigrette.

spring mix salad greens, salad, red pears, allpurpose, scallops, butter, olive oil, balsamic vinaigrette

Taken from www.tasteofhome.com/recipes/citrus-scallop-salad/ (may not work)