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.
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
3 cups (1/2-inch) cubed peeled sweet potato
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
How to Make It
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.
My husband and I made this for dinner and it was excellent! Definitely a keeper and we'll make it again. I followed the other suggestion and cooked the red pepper about 1/2 way through the sweet potato cooking time. The only thing I'd change is maybe adding some garlic or white wine to the scallops as they're cooking. Also, keep an eye on the pecans... They toast fast!
We had this salad for dinner and loved it! They should publish a picture, it looks so pretty. Very light, but we were full and had left over salad. We used 3/4 pound of scallops and ate them all. I was worried that the scallops would be too bland with only salt and pepper, but with a little extra pepper they were fabulous. Loved it, and will definitely make it again!
Excellent salad. It goes together very quickly and tastes fantastic. I used 3 each U15 scallops for each plate and that was enough for a filling dinner salad. Filling, but light. I highly recommend it.