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Scallop Salad

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Pillsbury Kitchens
Updated Jul 2, 2010
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Scallops add a new dimension to this quickly made seafood salad. Use small bay scallops or cut up larger sea scallops.

Scallop Salad

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Meanwhile, in small bowl or jar with tight-fitting lid, combine all dressing ingredients; beat or shake until well blended.
  • Step 
    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

220 Calories
6g Total Fat
22g Protein
20g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
35mg
12%
Sodium
710mg
30%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
12g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
70%
70%
Calcium
8%
8%
Iron
15%
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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