Pan-Seared Scallops and Bacon Salad

recipe

Yield:

4 servings (serving size: 1 cup greens, 7 scallops, and 1 tablespoon bacon)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 247
Fat 9.5 g
Satfat 2.1 g
Protein 31.0 g
Carbohydrate 7.6 g
Cholesterol 64 mg
Iron 1.4 mg
Sodium 683 mg
Caloriesfromfat 36 %
Fiber 1.6 g
Calcium 79 mg

Ingredients

1 1/2 pounds sea scallops (about 28)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup light Italian dressing
1 tablespoon water
1 (8-ounce) package mixed salad greens
2 bacon slices

Preparation

Rinse scallops; pat dry with paper towels. Combine paprika, salt, and pepper. Sprinkle 3/4 teaspoon spice mixture evenly over scallops; set aside. Combine remaining spice mixture, dressing, and water; stir well with a whisk. Set aside.

Place salad greens in a large bowl; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels, and crumble.

Add scallops to drippings in pan. Cook 3 to 4 minutes on each side or until browned. Remove scallops from pan; set aside and keep warm. Add reserved dressing mixture to pan; bring quickly to a boil, scraping pan to loosen browned bits. Pour over salad greens; toss to coat. Divide salad greens evenly among 4 plates. Top evenly with scallops and bacon.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note