You are here

Arugula And Scallop Salad

Natural.Foodie's picture
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

Rate It

Your rating: None
4.3775
Average: 4.4 (20 votes)