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Pan Seared Scallop Salad

Healthycooking's picture
Ingredients
For vinaigrette
  Lime juice 3⁄4 Cup (12 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Olive oil 1 Tablespoon
  Thawed chopped frozen artichoke hearts 1 1⁄2 Cup (24 tbs)
  Chopped cucumbers 1 1⁄2 Cup (24 tbs)
  Plum tomatoes 2 , chopped
  Minced shallots 1 Tablespoon
  Mixed lettuce 4 Cup (64 tbs)
  Torn radicchio leaves 6 Large
  Basil leaves 5 Large, coarsely chopped
  Jumbo sea scallops 1 Pound
  Ground black pepper 1 Teaspoon
  Salt To Taste
Directions

To make the vinaigrette: In a small bowl, whisk together the lime juice, vinegar, honey, and oil.
Season with the salt and pepper.
To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots.
Add half of the vinaigrette and toss to coat.
In a large bowl, combine the lettuce, radicchio, and basil.
Add the remaining vinaigrette and toss to coat.
Coat a large no-stick skillet with no-stick spray.
Place over medium-high heat until hot.
Sprinkle the scallops with the pepper.
Add to the skillet and cook for 2 to 3 minutes per side, or until opaque.
Divide the lettuce mixture among dinner plates.
Top with the artichoke mixture and the scallops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Scallop
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
6

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