This light dinner is elegant and delicious. Peppery pan-seared scallops rest on a bed of vegetables and mixed lettuce. A zesty lime vinaigrette gives the dish refreshing flavor.
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-
VINAIGRETTE:
- 3/4 c.
lime juice
- 1/4 c.
balsamic vinegar
- 1 tbsp.
honey
- 1 tbsp.
olive oil
-
salt and ground black pepper
-
SALAD:
- 1 1/2 c.
thawed and chopped frozen artichoke hearts
- 1 1/2 c.
chopped cucumbers
- 2
plum tomatoes, chopped
- 1 tbsp.
minced shallots
- 4 c.
mixed lettuce
- 6
large leaves radicchio, torn
- 5
large leaves basil, coarsely chopped
- 1 lb.
jumbo sea scallops
- 1 tsp.
ground black pepper
Directions
-
- Step 1To make the vinaigrette: In a small bowl, whisk together the lime juice, vinegar, honey, and oil. Season with the salt and pepper.
- Step 2To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots. Add half of the vinaigrette and toss to coat.
- Step 3In a large bowl, combine the lettuce, radicchio, and basil. Add the remaining vinaigrette and toss to coat.
- Step 4Coat a large no-stick skillet with no-stick spray. Place over mediumhigh heat until hot. Sprinkle the scallops with the pepper. Add to the skillet and cook for 2 to 3 minutes per side, or until opaque.
- Step 5Divide the lettuce mixture among dinner plates. Top with the artichoke mixture and the scallops.
You can buy mixed baby lettuce in many supermarkets. An alternative is 3 cups frisee, 1 cup torn watercress, and 2 Belgian endives (torn).
The vinaigrette can also double as a marinade for chicken or firm-fleshed fish, such as swordfish, halibut, and tuna.
NUTRITION (per serving): 233 calories, 24 g protein, 27 g carbs, (6.5 g fiber), 5 g fat (1 g sat fat), 11 g sugar, 308 mg sodium
,
, ,High-Fiber
, This light dinner is elegant and delicious. Peppery pan-seared scallops rest on a bed of vegetables and mixed lettuce. A zesty lime vinaigrette gives the dish refreshing flavor.Advertisement – Continue Reading BelowVINAIGRETTE:3/4 c. lime juice1/4 c. balsamic vinegar1 tbsp. honey1 tbsp. olive oilsalt and ground black pepperSALAD:1 1/2 c. thawed and chopped frozen artichoke hearts1
, http://www.edamam.com/ontologies/edamam.owl#recipe_1d0a455cdc21a92b86803709c205e6a9
, 4
, High-Fiber
, Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Alcohol-Free
, Sulfites
, Ingredients:
- VINAIGRETTE:
- 3/4 cup lime juice
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- salt and ground black pepper
- SALAD:
- 1 1/2 cups thawed and chopped frozen artichoke hearts
- 1 1/2 cups chopped cucumbers
- 2 plum tomatoes, chopped
- 1 tablespoon minced shallots
- 4 cups mixed lettuce
- 6 large leaves radicchio, torn
- 5 large leaves basil, coarsely chopped
- 1 pound jumbo sea scallops
- 1 teaspoon ground black pepper
,
, This light dinner is elegant and delicious. Peppery pan-seared scallops rest on a bed of vegetables and mixed lettuce. A zesty lime vinaigrette gives the dish refreshing flavor.Advertisement – Continue Reading BelowVINAIGRETTE:3/4 c. lime juice1/4 c. balsamic vinegar1 tbsp. honey1 tbsp. olive oilsalt and ground black pepperSALAD:1 1/2 c. thawed and chopped frozen artichoke hearts1 1/2 c. chopped cucumbers2 plum tomatoes, chopped1 tbsp. minced shallots4 c. mixed lettuce6 large leaves radicchio, torn5 large leaves basil, coarsely chopped1 lb. jumbo sea scallops1 tsp. ground black pepperDirectionsStep 1To make the vinaigrette: In a small bowl, whisk together the lime juice, vinegar, honey, and oil. Season with the salt and pepper. Step 2To make the salad: In a medium bowl, combine the artichoke hearts, cucumbers, tomatoes, and shallots. Add half of the vinaigrette and toss to coat. Step 3In a large bowl, combine the lettuce, radicchio, and basil. Add the remaining vinaigrette and toss to coat. Step 4Coat a large no-stick skillet with no-stick spray. Place over mediumhigh heat until hot. Sprinkle the scallops with the pepper. Add to the skillet and cook for 2 to 3 minutes per side, or until opaque. Step 5Divide the lettuce mixture among dinner plates. Top with the artichoke mixture and the scallops.You can buy mixed baby lettuce in many supermarkets. An alternative is 3 cups frisee, 1 cup torn watercress, and 2 Belgian endives (torn).The vinaigrette can also double as a marinade for chicken or firm-fleshed fish, such as swordfish, halibut, and tuna.NUTRITION (per serving): 233 calories, 24 g protein, 27 g carbs, (6.5 g fiber), 5 g fat (1 g sat fat), 11 g sugar, 308 mg sodium
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