Arugula Salad with Seared Scallops
Serves 4 to 6
Time 10 min
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
- 1 medium head Boston or butter lettuce, torn into bite-size pieces
- 2 cups packed arugula leaves, torn into bite-size pieces
- 1 bunch red radishes, sliced
- 1/3 cup roasted walnut oil
- 2 tablespoons white wine vinegar
- 1 small shallot, finely chopped
- 1/2 teaspoon honey, (optional)
- 1/4 teaspoon fine sea salt, divided
- 1 pound sea scallops, side muscle removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground black pepper
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:
Per serving: 200 calories (130 from fat), 15g total fat, 1.5g saturated fat, 20mg cholesterol, 410mg sodium, 6g carbohydrates (1g dietary fiber, 2g sugar), 10g 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.
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Ingredients
- 1 medium head Boston or butter lettuce, torn into bite-size pieces
- 2 cups packed arugula leaves, torn into bite-size pieces
- 1 bunch red radishes, sliced
- 1/3 cup roasted walnut oil
- 2 tablespoons white wine vinegar
- 1 small shallot, finely chopped
- 1/2 teaspoon honey, (optional)
- 1/4 teaspoon fine sea salt, divided
- 1 pound sea scallops, side muscle removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground black pepper