Scallop Salad

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

  • prep time 15 min
  • total time 15 min
  • ingredients 8
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    220
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    70%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    1/2 Fruit; 1/2 Other Carbohydrate; 3 Vegetable; 3 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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