Scallop and Watercress Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Vegetable cooking spray5
 Sea scallops1 Pound
 Sweet red pepper strips1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Low fat olive oil vinaigrette6 Tablespoon
 Lemon juice1 Tablespoon
 Torn bibb lettuce5 Cup (80 tbs)
 Watercress leaves1 Cup (16 tbs)
 Freshly ground pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 777 Calories from Fat 252

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 1463.3 mg61%

Total Carbohydrates 47 g15.7%

Dietary Fiber 10.1 g40.2%

Sugars 17 g

Protein 82 g163.9%

Vitamin A 225.8% Vitamin C 83.8%

Calcium 28.6% Iron 33.3%

*Based on a 2000 Calorie diet

Directions

Coat a large cast-iron skillet with cooking spray; place over high heat until hot.
Add scallops; cook 2 minutes on each side or until browned.
Remove scallops from skillet; set aside, and keep warm.
Coat skillet with cooking spray.
Place over medium-high heat until hot.
Add pepper strips and garlic; saute 2 minutes or until tender.
Add vinaigrette and lemon juice, deglazing skillet by scraping particles that cling to bottom.
Cook 1 minute.
Return scallops to skillet, and cook until thoroughly heated.
Combine lettuce and watercress in a large bowl.
Add scallop mixture to lettuce mixture; toss lightly.
Sprinkle with 1/2 teaspoon pepper.
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