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