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Watercress And Scallop Salad With Citrus Vinaigrette

Barbecue.Master's picture
  Orange juice 1⁄3 Cup (5.33 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Chopped basil 2 Teaspoon
  Lemon juice 1 Teaspoon
  Orange zest 1 Teaspoon, grated
  Lemon zest 1⁄2 Teaspoon, grated
  Olive oil 2 Teaspoon
  Sea scallops 1 1⁄2 Pound, patted dry
  Watercress leaves 4 Cup (64 tbs)
  Baby spinach leaves 4 Cup (64 tbs)
  Carrots 2 , cut into thin strips

To make the Citrus Vinaigrette, whisk all the ingredients together in a small bowl.
Remove 1/4 cup of the vinaigrette and pour over the scallops.
Refrigerate for 10 minutes.
Place scallops in basket and rotate for 12 to 15 minutes or until just done.
Meanwhile, toss together the watercress and spinach with the remaining vinaigrette.
Mound greens on serving plates and toss with hot scallops and carrots.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 224.6 mg74.9%

Sodium 1431.1 mg59.6%

Total Carbohydrates 49 g16.2%

Dietary Fiber 5.3 g21%

Sugars 15.9 g

Protein 125 g249.8%

Vitamin A 810.4% Vitamin C 345.8%

Calcium 62.8% Iron 49.4%

*Based on a 2000 Calorie diet


Watercress And Scallop Salad With Citrus Vinaigrette Recipe