Shrimp-and-Scallop Salad with Fennel Recipe

DIRECTIONS

1. Add all dressing ingredients: lemon zest, extra Virgin Olive Oil, lemon juice, and Dijon into a small bowl; whisk to combine.  Season with salt and pepper. 
2. In a large nonstick skillet, heat oil over medium-high heat. Sprinkle scallops and shrimp with 1/8 teaspoon each of salt and pepper.
3. Add scallops and shrimp to skillet. Cook, turning once, just until opaque, 3 to 4 minutes. Remove skillet from heat, and toss shrimp and scallops with 1 tablespoon dressing.
4. Add fennel and greens to remaining dressing in bowl, and toss to combine.
5. Divide salad between 2 serving plates; arrange scallops and shrimp over top. Sprinkle with chives, if desired.

Note: For Ongoing Weight Loss and beyond in Phase 3, you can substitute 1 teaspoon orange peel for the lemon and add the orange segments from 1 naval orange to the finished salad, if desired (but don't forget to count the extra carbs.)