Seared Scallop Salad

Name: Seared Scallop Salad
Yield: 4 servings (serving size: 1 3/4 cups salad and about 3 scallops)
Ingredients: 2 teaspoons bottled ground fresh ginger (such as Spice World); 1 teaspoon bottled minced garlic; 2 teaspoons olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 ½ pounds large sea scallops; Cooking spray; 4 cups packaged gourmet salad greens; 2 cups halved cherry tomatoes (about 1 pound); 1 cup preshredded carrot; 1 cup sliced cucumber; ¼ cup prechopped red onion; ¼ cup light red wine vinaigrette

1 Rating
1 Review

To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.

By Alison Lewis

Recipe by Cooking Light September 2005

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Seared Scallop Salad

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Seared Scallop Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Seared Scallop Salad