Scallop Salad

Scallops add a new dimension to this quickly made seafood salad. Use small bay scallops or cut up larger sea scallops.

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Servings 4

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ingredients 8
Prep Time 15 min
Total Time 15 min

Ingredients

Salad

1: lb. scallops, rinsed

2: cups fresh pea pods, trimmed*

1: (10-oz.) pkg. (about 5 cups) European-style mixed salad greens (iceberg, romaine, leaf lettuce, radicchio and endive)

Dressing

2: tablespoons lemon juice

2: tablespoons honey

2: tablespoons soy sauce

1: tablespoon oil

1: teaspoon sesame oil

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Directions

1 In large saucepan, bring 3 cups water to a boil. Meanwhile, if using sea scallops, cut into 1/2 to 3/4-inch pieces.
2 Add scallops and pea pods to boiling water. Cover; cook 1 1/2 to 3 minutes or until scallops are opaque and peas pods are bright green.
3 Immediately drain scallops and pea pods in colander; rinse with cold water. To quickly chill, place in bowl or pan of ice water for about 3 minutes.
4 Meanwhile, in small bowl or jar with tight-fitting lid, combine all dressing ingredients; beat or shake until well blended.
5 Thoroughly drain scallops and pea pods. In large bowl, combine scallops, pea pods and mixed greens; toss gently. Drizzle dressing over salad; toss to coat. Serve immediately. If desired, garnish with tomato wedges.

EXPERT TIPS

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Expert Tips

* If desired, one 6-oz. pkg. frozen pea pods can be substituted for the fresh pea pods. Add to cooked scallops just before draining.

How ironic: The same greens that seem to stay so perky in the produce aisle under the automatic mister somehow turn slimy from too much moisture inside your refrigerator at home. Avoid sliminess by tucking a paper towel or two into a plastic bag with the greens (to absorb excess moisture) and seal tightly. While sturdy greens such as romaine, escarole and chicory may be fine refrigerated for nearly a week, boston lettuce spinach and other more delicate types are best used within a day or two of purchase.