Arugula, tender Boston lettuce and red radishes join roasted walnut oil, white wine vinegar, minced shallot and sweet honey for a salad that accentuates the delicate flavor of sea scallops. Pair with crusty bread and sparkling wine if you like.
Special Diets:
Ingredients
Method
Toss lettuce, arugula and radishes together in a large salad bowl and set aside.
Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.
In a large bowl, toss together lettuce, arugula and radishes.
In a small bowl, whisk together walnut oil, vinegar, shallot, honey, 1/8 teaspoon of the salt and pepper. Set aside.
Season scallops on both sides with remaining salt. Heat olive oil in a large skillet over medium heat.
Add scallops and cook, turning once, until just cooked through and lightly golden, about 2 minutes per side.
Toss greens with dressing and transfer to individual plates.
Top with scallops and serve immediately.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.