Seared Scallop Salad

To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.

Yield:

4 servings (serving size: 1 3/4 cups salad and about 3 scallops)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Alison Lewis,

September 2005