Warm Scallop & Linguine Salad
This salad would be equally good with your choice of rice instead of pasta.
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons white wine vinegar
  • 1 tablespoon dark sesame oil
  • 1-1/2 teaspoons Dijon mustard
  • 8 ounces linguine
  • 2 carrots, shredded
  • 1 red bell pepper, cut into 2-inch matchsticks
  • 2 teaspoons olive oil
  • 1 pound sea scallops, halved horizontally
  • 4 scallions, thinly sliced
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons toasted sesame seeds

1. In large bowl, combine soy sauce, vinegar, sesame oil, mustard, and 3 tablespoons of water.

2. In a large pot of boiling water, cook linguine according to package directions; drain. Add to bowl along with carrots and bell pepper and toss to combine.

3. In large nonstick skillet, heat olive oil over medium heat. Add scallops and cook 1 minute. Add scallions, ginger, and garlic and cook 1 minute or until scallops are just cooked through. Add scallop mixture to bowl with linguine, tossing to combine.

4. To serve, divide salad among 4 plates, sprinkle with sesame seeds, and serve warm or at room temperature.

Nutritional Information
Per serving: 421 calories, 10g total fat, 1.6g saturated fat, 4.4g monounsaturated fat, 3.2g polyunsaturated fat, 4g dietary fiber, 28g protein, 54g carbohydrate, 36mg cholesterol, 932mg sodium.
Good source of: beta-carotene, magnesium, selenium, vitamin B12, vitamin C.

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

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