To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.
Cooking Light SEPTEMBER 2005
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.
Go to full version of