Special Scallops Salads Recipe
- 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
- 1. 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.
- 2. Divide salad greens among four plates; top with carrots, tomato and scallops. Drizzle with dressing. Yield: 4 servings.
1 serving equals 278 calories, 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.