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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 16%
  • Fat: 4.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.7g
  • Carbohydrate: 18g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 1.8mg
  • Sodium: 680mg
  • Calcium: 92mg


  • 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


  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.
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