Scallop Salad

Total Time Prep/Total Time: 20 min.
Yield 4 servings
Test Kitchen Approved
Scallops are best when prepared simply, but this scallop salad gives you room to experiment with the balance between hot and cold, sweet and acid. It’s quick too—ready in just a few minutes if all your ingredients are ready to go.

Ingredients

  • 12 sea scallops (about 1-1/2 pounds)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh minced chives
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup shredded carrots
  • 1/2 cup chopped tomato

Directions

  1. Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
  2. In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds.
  3. Divide greens, carrots and tomato among 4 plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts

1 serving: 247 calories, 11g fat (2g saturated fat), 41mg cholesterol, 821mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. —Mary E. Relyea, Canastota, New York
Recipe Creator

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