Scallop and Watercress Salad

Oxmoor House
4 (1 1/4-cup) servings.


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Vegetable cooking spray
1 pound sea scallops
1 cup sweet red pepper strips
2 cloves garlic, minced
1/4 cup plus 2 tablespoons reduced-fat olive oil vinaigrette
1 tablespoon lemon juice
5 cups torn Bibb lettuce
1 cup tightly packed watercress leaves
1/2 teaspoon freshly ground pepper


Prep: 20 Minutes

Coat a large cast-iron skillet with cooking spray; place over high heat until hot. Add scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; set aside, and keep warm.

Coat skillet with cooking spray. Place over medium-high heat until hot. Add pepper strips and garlic; saute 2 minutes or until tender. Add vinaigrette and lemon juice, deglazing skillet by scraping particles that cling to bottom. Cook 1 minute. Return scallops to skillet, and cook until thoroughly heated.

Combine lettuce and watercress in a large bowl. Add scallop mixture to lettuce mixture; toss lightly. Sprinkle with 1/2 teaspoon pepper.

Created date

August 2009

Nutritional Information

Calories 165
Caloriesfromfat 32 %
Fat 5.9 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20 g
Carbohydrate 8.5 g
Fiber 1 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 369 mg
Calcium 0.0 mg