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.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 27%
  • Fat: 7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 15.6g
  • Carbohydrate: 27.7g
  • Fiber: 4.5g
  • Cholesterol: 25mg
  • Iron: 1.8mg
  • Sodium: 483mg
  • Calcium: 74mg

Ingredients

  • Vinaigrette:
  • 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
  • Salad:
  • 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

Preparation

  1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
  2. Preheat oven to 400°.
  3. 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.
  4. 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.
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