Warm Scallop Salad with Lime and Cilantro

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Randy Mayor
Recipe from Cooking Light

Ingredients

  • 2 teaspoons olive oil, divided
  • 1/4 cup minced red onion
  • 1 to 2 tablespoons minced seeded jalapeño pepper
  • 1 pound sea scallops
  • 1 1/2 cups diced plum tomato
  • 1 cup chopped yellow bell pepper
  • 1/2 cup diced peeled avocado
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 6 cups trimmed watercress (about 1 bunch)
  • 4 (6-inch) pitas, quartered and toasted

Preparation

  1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.
  2. Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.
Victoria Riccardi,
April 2000

Nutritional Information

  • Calories: 307
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.8g
  • Carbohydrate: 36.1g
  • Fiber: 4.9g
  • Cholesterol: 37mg
  • Iron: 2.9mg
  • Sodium: 590mg
  • Calcium: 143mg