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Arugula And Scallop Salad

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Ingredients
  Arugula 1 Small
  Olive oil 2 Tablespoon
  Ground black pepper To Taste
  Garlic 2 Clove (10 gm), minced
  Scallops 1⁄2 Pound, trimmed
  Yellow bell pepper 1 Small, cut into thin strips
  Jicama 1 Small, cut into thin strips
  Fennel bulb 1⁄2 Small, cut into thin strips
  Chives 1 Tablespoon, minced
  Dried tarragon 2 Teaspoon, minced
  Parsley 2 Teaspoon, minced
  Salt To Taste
Directions

1. Toss the arugula with 1/2 tablespoon of the olive oil and divide between 2 plates. Season lightly with salt and black pepper.
2. In a large skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the garlic and saute over moderately high heat for 30 seconds. Add the scallops and continue to cook, tossing, for 1 minute.
3. Add the bell pepper, jicama and fennel. Cook, tossing, until the scallops are opaque throughout and the vegetables are warmed through. Add the chives, tarragon, parsley, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Toss well and arrange over the arugula.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 129 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 12.5 mg4.2%

Sodium 148.6 mg6.2%

Total Carbohydrates 12 g4%

Dietary Fiber 4.6 g18.3%

Sugars 1.8 g

Protein 9 g17.2%

Vitamin A 21.9% Vitamin C 113.1%

Calcium 10.1% Iron 10.7%

*Based on a 2000 Calorie diet

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Arugula And Scallop Salad Recipe