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Broiled Scallop & Pepper Salad with Mustard Dressing
The rich flavors and silky textures in this salad are totally sensuous. Sweet sea scallops are matched with slices of avocado and roasted red peppers, all topped with a creamy mustard dressing. Remove the small, tough white tendon from the side of the scallops before cooking.
  • 2 large red bell peppers, cut into 1/2-inch-wide strips
  • 2-1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1-1/4 pounds sea scallops, halved crosswise
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 8 cups (loosely packed) stemmed spinach
  • 1 small avocado, halved lengthwise and cut crosswise into half-moon slices
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons plain nonfat yogurt
  • 1 tablespoon Dijon mustard

1. Preheat broiler. Place peppers in a jelly-roll pan or large baking pan and toss with 1 teaspoon of oil, 1/8 teaspoon of salt, and 1/4 teaspoon of black pepper. Broil 4 to 5 inches from the heat, stirring once, six to eight minutes, or until tender. Transfer peppers to a plate. Keep broiler on.

2. Place scallops on pan, drizzle with remaining 1-1/2 teaspoons oil, 1/8 teaspoon salt, and 1/4 teaspoon of black pepper. Sprinkle with 1 tablespoon of lemon juice, the garlic, and paprika. Toss well, then spread out into a single layer. Broil four to five inches from heat for three to four minutes, or until scallops are just opaque in center.

3. Divide spinach among four dinner plates. Reserving pan juices, place broiled scallops on top of spinach. Add broiled peppers and avocado to salad.

4. In a small bowl, combine scallop cooking juices with sour cream, yogurt, mustard, and remaining 1 tablespoon lemon juice and 1/4 teaspoon black pepper. Drizzle dressing over salad and serve.


Nutritional Information
Per serving: 287 calories, 12g total fat, 2.5g saturated fat, 6.1g monounsaturated fat, 1.7g polyunsaturated fat, 6.3g dietary fiber, 30g protein, 18g carbohydrate, 52mg cholesterol, 571mg sodium.
Good source of: beta-carotene, folate, fiber, iron, magnesium, potassium, selenium, vitamin B12, vitamin C, vitamin E, vitamin K.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45