Seared Scallops, Sweet Potato, and Pecan Salad

Hearty enough to stand on its own as an entrée, this recipe can also serve 8 appetizer portions. Maple syrup balances the tangy mustard in the vinaigrette.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 27 %
Fat 7 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 1.7 g
Protein 15.6 g
Carbohydrate 27.7 g
Fiber 4.5 g
Cholesterol 25 mg
Iron 1.8 mg
Sodium 483 mg
Calcium 74 mg


1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Dash of salt
Dash of freshly ground black pepper
3 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound sea scallops
6 cups gourmet salad greens
1 cup seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 cup pecans, toasted


To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Preheat oven to 400°.

To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.

Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.

Sharon Sanders,

Cooking Light

March 2004
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