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Scallop Salad with Basil Vinaigrette


Banana and Orange BOWL

21g Carbs / 23g Protein / 9g Fat / 261 kcal

Nutritional Value


1 pound fresh or frozen sea scallops ¼ cup chopped fresh basil 3 tablespoons balsamic vinegar 2 tablespoons lemon juice 2 tablespoons olive oil 2 teaspoons Dijon mustard ½ teaspoon ground pepper, divided 6 cups torn mixed salad greens 3 Roma tomatoes, seeded and chopped 1 medium red bell pepper, seeded and chopped 1 cup fresh corn kernels or frozen whole kernel corn, thawed ½ medium English cucumber, chopped 2 tablespoons finely grated Parmesan cheese (optional)

Cooking method

• Thaw scallops, if frozen. Rinse the scallops; pat dry with paper towels. For vinaigrette, combine basil, vinegar, lemon juice, oil, mustard, and ¼ teaspoon ground pepper in a screw-top jar. Cover and shake well; set aside. • Sprinkle the scallops with the remaining ¼ teaspoon ground pepper. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the scallops. Cook for 2 to 4 minutes or until the scallops are opaque, turning once halfway through cooking. • Meanwhile, divide salad greens among four serving plates. Combine tomatoes, bell pepper, corn, and cucumber in a large bowl. Add half of the vinaigrette; toss to coat. Add to serving plates with greens. Add scallops to the salads and brush with some of the remaining vinaigrette. Pass the remaining vinaigrette. If desired, sprinkle with Parmesan.
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