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Scallop Salad

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
Scallops
1-2 pounds scallops
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2 tablespoons olive oil
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1 each garlic cloves
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Dressing
1 each lemon juice
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½ cup vegetable oil
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1 clove garlic
crushed
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1 teaspoon ginger
fresh, grated
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1 tablespoon sesame oil
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Ingredients

Amount Measure Ingredient Features
Scallops
scallops
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3E+1 ml olive oil
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1 each garlic cloves
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Dressing
1 each lemon juice
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118 ml vegetable oil
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1 clove garlic
crushed
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5 ml ginger
fresh, grated
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15 ml sesame oil
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Directions

SALAD lettuce red pepper, julienned fresh whole cilantro mushrooms the ones with long stems and tiny heads Mix dressing ingredients and let sit while preparing the rest of the dish.

Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers.

Sauté the scallops in the olive oil and garlic until just done.

Drain and then pile in the middle of each plate.

Pour dressing over top and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 30575% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 201mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 35g
Vitamin A 2% Vitamin C 7%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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