Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	535.22 Kcal (2241 kJ)
Calories from fat	268.85 Kcal
		% Daily Value*
Total Fat	29.87g	46%
Cholesterol	85.03mg	28%
Sodium	779.55mg	32%
Potassium	1176.75mg	25%
Total Carbs	53.76g	18%
Sugars	17.1g	68%
Dietary Fiber	4.87g	19%
Protein	17.77g	36%
Vitamin C	102.2mg	170%
Vitamin A	0.4mg	12%
Iron	46.7mg	260%
Calcium	235.3mg	24%

Amount Per 100 g
Calories	117.46 Kcal (492 kJ)
Calories from fat	59 Kcal
		% Daily Value*
Total Fat	6.56g	46%
Cholesterol	18.66mg	28%
Sodium	171.08mg	32%
Potassium	258.26mg	25%
Total Carbs	11.8g	18%
Sugars	3.75g	68%
Dietary Fiber	1.07g	19%
Protein	3.9g	36%
Vitamin C	22.4mg	170%
Vitamin A	0.1mg	12%
Iron	10.3mg	260%
Calcium	51.6mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.4

Points
15

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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