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Warm Scallop Salad

Ingredients
  Shallots/Scallions 2 , finely chopped
  Olive oil 1 Tablespoon
  Lime juice 2 Tablespoon
  Ground black pepper 1⁄2 Teaspoon
  Tomatoes 2 Medium, peeled, seeded and chopped
  Minced fresh mint 2 Tablespoon
  Defatted chicken stock 1⁄4 Cup (4 tbs)
  Scallops 1 Pound
  Watercress 3 Bunch (300 gm) (Large Stems Removed)
Directions

In a 2-quart saucepan over medium heat, saute the shallots or scallions in the oil until soft, about 2 minutes.
Add the lime juice and pepper.
Remove from the heat and stir in the tomatoes and mint.
Set aside.
In a large no-stick frying pan over medium-high heat, warm the stock.
Add the scallops and simmer for 5 minutes, or until slightly translucent in the middle.
Remove from the heat.
Pour half of the tomato mixture over the scallops.
Divide the watercress among individual plates.
Spoon on the scallops.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Watercress
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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