Special Scallop Salad Recipe

5 4 4
Special Scallop Salad Recipe
Special Scallop Salad Recipe photo by Taste of Home
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Special Scallop Salad Recipe

Read Reviews
5 4 4
Publisher Photo
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. —Mary E. Relyea, Canastota, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

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.
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.
Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately. Yield: 4 servings.
Originally published as Special Scallops Salads in Simple & Delicious June/July 2010, p15

Nutritional 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.

  • 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
  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 four plates; top with scallops. Drizzle with dressing; serve immediately. Yield: 4 servings.
Originally published as Special Scallops Salads in Simple & Delicious June/July 2010, p15

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Reviews forSpecial Scallop Salad

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MY REVIEW
patmcci User ID: 8305125 223414
Reviewed Mar. 23, 2015

"OUTSTANDING...EVEN MY HARD TO PLEASE HUSBAND LICKED THE PLATE."

MY REVIEW
lizardstew User ID: 5087893 182131
Reviewed Oct. 21, 2010

"I really enjoyed this. My husband didn't like it as much as I did, but thought the salad went really well with the scallops."

MY REVIEW
bigdi User ID: 1468803 183611
Reviewed Jun. 27, 2010

"This recipe was absolutely delicious. The flavors blended beautifully. Sea scallops were just too expensive, so I used precooked shrimp, which I had in the freezer. I prepared the ingredients for the sauce early in the day and cooked it per the recipe, adding the shrimp just long enough to heat through, and served it as a complete meal with french bread on a 100+ degree afternoon."

MY REVIEW
smadden85 User ID: 1087426 124956
Reviewed Jun. 19, 2010

"This recipe was so delicious! I love that you could serve it as an appetizer or increase the recipe and serve it as a meal."

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