Garden fresh! Yes, it doesn’t get more delicious than fruit and veggies straight from your own backyard. And because it’s summer, we’re obsessing over tasty salads like this one Chef Mikaela Reuben has served up. The perfect accompaniment for a fresh summer salad? This delicious, fresh seafood dish:

PAN-SEARED SCALLOPS

(Serves 4)

Ingredients

- 20 sea scallops, patted dry

- ¼ tsp salt, divided

- ¼ tsp black pepper, divided

- 3 tbsp olive oil, divided

- 2 tbsp unsalted butter

- 1 clove garlic, pressed or finely chopped

- ½ cup fresh orange juice

- 1 tbsp honey

- ¼ cup chopped orange segments

- 2 tbsp fresh dill, chopped

- 1 cup baby spinach

- 1 tsp lemon juice

Method

Season scallops with ¼ tsp salt and ¼ tsp pepper. In a large skillet over medium-high heat, heat 1 tbsp oil. Add half the scallops and cook until golden brown on the underside; flip and continue to cook, 2 to 3 minutes per side. Transfer to a plate. Repeat with another 1 tbsp oil and remaining scallops. Reduce heat to medium; melt butter, add garlic and cook 15 seconds. Add orange juice and honey; cook, stirring, 5 minutes. Remove from heat; stir in orange pieces and scallops. Sprinkle with dill. In a second skillet, heat remaining 1 tbsp oil over medium-high heat. Add spinach in batches; toss until wilted. Stir in lemon juice; season with remaining ¼ tsp salt and ¼ tsp pepper. Divide spinach and scallops among 4 plates; top scallops with sauce and serve warm.

Looking for more summer dishes to make? Try our ultimate supergrain salad. And if you’re looking for something more on the sweet side then you need to make these mousses(they’re low-carb too!).