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Combine bread crumbs, flour, salt and pepper in rimmed dish; set aside. Place scallops in shallow-rimmed dish; drizzle with lemon juice. Marinate 10 to 15 minutes, turning once after 6 minutes. Discard juice. Transfer scallops to crumb mixture; turn and gently press each side to coat. Gently shake any excess crumb mixture from scallops; set aside. Discard remaining crumb mixture.
Preheat skillet over medium heat 2 to 3 minutes until hot. Add oil and butter; heat 1 to 2 minutes until hot. Place scallops in skillet. Cook 2 to 4 minutes per side until deep golden brown. Transfer to paper-towel-lined platter to drain; loosely cover to keep warm.
Combine cornstarch, remaining 1 tablespoon soy sauce and 1 tablespoon chicken broth; set aside. Add remaining broth to wok; cook 2 to 3 minutes until mixture begins to bubble. Add cornstarch mixture and sesame oil to wok. Cook additional 2 to 4 minutes until thickened. Meanwhile, cook noodles according to package directions.
In large bowl, combine salad greens and dressing; toss to coat. Divide salad mixture evenly over 4 serving dishes. Divide oranges evenly over each salad. Top each salad with 3 scallops. Sprinkle each with 1 tablespoon Sweet Asian Blend. Serve immediately.
Yield: 4 servings
Nutrition information per serving: 470 Calories, 28 g Total Fat, 5 g Saturated Fat, 0 g Trans Fat, 35 mg Cholesterol, 730 mg Sodium, 38 g Carbohydrate, 3 g Dietary Fiber, 14 g Sugars, 18 g Protein.
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