ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Scallop Salad

Yield 4 servings (serving size: 1 3/4 cups salad and about 3 scallops)
To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.

Ingredients

  • 2 teaspoons bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon bottled minced garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large sea scallops
  • Cooking spray
  • 4 cups packaged gourmet salad greens
  • 2 cups halved cherry tomatoes (about 1 pound)
  • 1 cup preshredded carrot
  • 1 cup sliced cucumber
  • 1/4 cup prechopped red onion
  • 1/4 cup light red wine vinaigrette

Nutrition Information

  • calories 235
  • caloriesfromfat 16 %
  • fat 4.1 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 0.9 g
  • protein 30.7 g
  • carbohydrate 18 g
  • fiber 3.3 g
  • cholesterol 56 mg
  • iron 1.8 mg
  • sodium 680 mg
  • calcium 92 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; toss gently to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallop mixture to pan; cook 3 minutes on each side or until done. Combine greens and remaining ingredients in a large bowl, and toss well. Divide salad evenly among 4 plates; top evenly with scallops.