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Scallop and Watercress Salad

Prep time 20 mins
Yield 4 (1 1/4-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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