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Special Scallops Salads

 Special Scallops Salads
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. —Mary E. Relyea, Canastota, New York
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds sea scallops
  • 1/4 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

  • Sprinkle scallops with salt and pepper. In a large skillet, saute
  • scallops in 2 tablespoons oil until firm and opaque. Remove and keep
  • warm. In the same skillet, combine the chives, vinegar, garlic,
  • tarragon, honey, mustard and remaining oil. Bring to a boil; cook
  • and stir for 30 seconds or until slightly thickened.
  • Divide salad greens among four plates; top with carrots, tomato and
  • scallops. Drizzle with dressing. Yield: 4 servings.
Nutritional Facts: 1 serving equals 278 calories,

2 of 2

Special Scallops Salads (continued)

Nutritional Facts: 12 g fat (2 g saturated fat), 56 mg cholesterol, 482 mg sodium, 13 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.