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Warm Scallop Salad

 Warm Scallop Salad
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.“
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1-1/2 cups (prepared with fat-free Italian dressing) equals 168 calories, 5 g fat (1 g saturated fat), 38 mg cholesterol, 491 mg sodium, 10 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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Warm Scallop Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.