Seared Scallops with Cranberry Ginger Vinaigrette

Ingredients

• 2 lb scallops

• 2 Tbsp extra virgin olive oil

• Pinch sea salt

• Pinch freshly ground black pepper

• 4 cups Sautéed Spinach with Garlic and Olive Oil

• 4 cups Parsnip Carrot Puree

Cranberry Ginger Vinaigrette

• 1/2 cup frozen cranberries, thawed

• 1/2 tsp minced ginger root

• 2 Tbsp diced shallots

• 1/3 cup apple cider

• 4 tsp cane sugar

• 2 tsp canola oil

• 2 tsp extra virgin olive oil

• Pinch sea salt

Instructions

1. Combine all ingredients for vinaigrette in a blender container, and puree until smooth.

2. Season scallops with salt and pepper. In a large sauté pan, sear scallops in olive oil over medium heat until golden brown, about 2 to 3 minutes on each side.

3. Divide scallops among eight plates. Top each serving of scallops with 2 tablespoons of vinaigrette. Serve with 1/2 cup of sautéed spinach and 1/2 cup parsnip carrot puree.