Warm Scallop Salad Recipe

Warm Scallop Salad picture

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Shallots/Scallions2 , finely chopped
 Olive oil1 Tablespoon
 Lime juice2 Tablespoon
 Ground black pepper1⁄2 Teaspoon
 Tomatoes2 Medium, peeled, seeded and chopped
 Minced fresh mint2 Tablespoon
 Defatted chicken stock1⁄4 Cup (4 tbs)
 Scallops1 Pound
 Watercress3 Bunch (300 gm) (Large Stems Removed)

Nutrition Facts

Serving size

Calories 114 Calories from Fat 29

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 25 mg

Sodium 163.4 mg6.8%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.3 g5.1%

Sugars 1.3 g

Protein 15 g29.7%

Vitamin A 45.8% Vitamin C 54.7%

Calcium 10.4% Iron 5.4%

*Based on a 2000 Calorie diet

Directions

In a 2-quart saucepan over medium heat, saute the shallots or scallions in the oil until soft, about 2 minutes.
Add the lime juice and pepper.
Remove from the heat and stir in the tomatoes and mint.
Set aside.
In a large no-stick frying pan over medium-high heat, warm the stock.
Add the scallops and simmer for 5 minutes, or until slightly translucent in the middle.
Remove from the heat.
Pour half of the tomato mixture over the scallops.
Divide the watercress among individual plates.
Spoon on the scallops.
Garnish with chopped parsley.
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