Warm Scallop Salad Recipe
Warm Scallop Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. “It couldn’t be much quicker to make,“ she shares, “and it always brings compliments when I serve it.“
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound sea scallops
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 2 teaspoons minced garlic
  • 1/3 cup Italian salad dressing
  • 1 tablespoon water
  • 6 cups torn mixed salad greens
  • 1/2 teaspoon pepper

Directions

In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm.
In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through.
Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper. Yield: 4 servings.
Originally published as Warm Scallop Salad in Simple & Delicious May/June 2006, p29

Nutritional Facts

1-3/4 cups: 168 calories, 5g fat (1g saturated fat), 38mg cholesterol, 491mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 1 pound sea scallops
  • 1 tablespoon canola oil
  • 1 medium sweet red pepper, julienned
  • 2 teaspoons minced garlic
  • 1/3 cup Italian salad dressing
  • 1 tablespoon water
  • 6 cups torn mixed salad greens
  • 1/2 teaspoon pepper
  1. In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm.
  2. In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through.
  3. Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper. Yield: 4 servings.
Originally published as Warm Scallop Salad in Simple & Delicious May/June 2006, p29

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