Arugula Salad with Seared Scallops

Arugula Salad with Seared Scallops

Recipe Rating: 3.35824
Serves 4 to 6
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.
  • 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
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, (1 g dietary fiber, 2g sugar), 10g protein.
Special Diets: 

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