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
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
-
Step1In large saucepan, bring 3 cups water to a boil. Meanwhile, if using sea scallops, cut into 1/2 to 3/4-inch pieces.
-
Step2Add 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.
-
Step3Immediately 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.
-
Step4Meanwhile, in small bowl or jar with tight-fitting lid, combine all dressing ingredients; beat or shake until well blended.
-
Step5Thoroughly 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;Tips from the
Pillsbury Kitchens
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