See more
Seared Scallops, Sweet Potato, and Pecan Salad

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.

Cooking Light MARCH 2004

  • Yield: 6 servings


  • 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


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.

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

Go to full version of

Seared Scallops, Sweet Potato, and Pecan Salad recipe