Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 2005


Recipe Summary test

4 servings (serving size: 1 3/4 cups salad and about 3 scallops)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a large bowl; toss gently to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallop mixture to pan; cook 3 minutes on each side or until done. Combine greens and remaining ingredients in a large bowl, and toss well. Divide salad evenly among 4 plates; top evenly with scallops.


Nutrition Facts

235 calories; calories from fat 16%; fat 4.1g; saturated fat 0.5g; mono fat 1.8g; poly fat 0.9g; protein 30.7g; carbohydrates 18g; fiber 3.3g; cholesterol 56mg; iron 1.8mg; sodium 680mg; calcium 92mg.