Warm Scallop Salad with Lime and Cilantro

Warm Scallop Salad with Lime and Cilantro Recipe
Randy Mayor

Yield:

4 servings (serving size: 1 1/2 cups watercress, 1 cup scallop salad, and 1 pita)

Recipe from

Nutritional Information

Calories 307
Caloriesfromfat 21 %
Fat 7 g
Satfat 1 g
Monofat 3.6 g
Polyfat 1.3 g
Protein 25.8 g
Carbohydrate 36.1 g
Fiber 4.9 g
Cholesterol 37 mg
Iron 2.9 mg
Sodium 590 mg
Calcium 143 mg

Ingredients

2 teaspoons olive oil, divided
1/4 cup minced red onion
1 to 2 tablespoons minced seeded jalapeño pepper
1 pound sea scallops
1 1/2 cups diced plum tomato
1 cup chopped yellow bell pepper
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
6 cups trimmed watercress (about 1 bunch)
4 (6-inch) pitas, quartered and toasted

Preparation

Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add onion and jalapeno; saute 2 minutes. Add scallops; saute 3 minutes or until done. Stir in 1 teaspoon oil, tomato, and next 6 ingredients (tomato through garlic). Remove from heat.

Arrange the watercress on each of 4 plates; top with scallop salad, and serve with pitas.

Note:

Victoria Riccardi,

April 2000
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