Scallop Salad
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Scallops | |||
| 1-2 | pounds |
scallops
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
|
|
| Dressing | |||
| 1 | each |
lemon juice
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | clove |
garlic
crushed |
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| 1 | tablespoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Scallops | |||
|
scallops
|
|
||
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
|
|
| Dressing | |||
| 1 | each |
lemon juice
|
|
| 118 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
crushed |
|
| 5 | ml |
ginger
fresh, grated |
|
| 15 | ml |
sesame oil
|
|
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.
