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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.
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.

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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  • 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