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Scallops-Pecans Wilted Salad

Bay scallops are tiny scallops and sea scallops are the larger variety. Cutting the sea scallops in half shortens the cooking time to 2 to 4 minutes.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 5 mins

Scallops-Pecans Wilted Salad

Directions

  1. Thaw scallops, if frozen. Halve scallops horizontally (about 1/2 inch thick). Rinse scallops; pat dry.
  2. In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted. Transfer pecans to bowl; set aside.
  3. Season scallops with salt and black pepper. In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side. Transfer scallops to bowl with pecans; sprinkle with sesame seeds. Cover; keep warm.
  4. In a bowl toss together arugula and endive. For dressing, in a saucepan combine syrup, soy sauce, and cayenne pepper. Bring to boiling; remove from heat. Toss greens with three-quarters of the warm dressing. Cover with plate for 30 to 60 seconds or until arugula begins to wilt. Toss remainder of dressing with scallop mixture. Divide greens among 4 plates; top with scallop mixture. Makes 4 servings.

From the Test Kitchen

Test Kitchen Tip:

For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.

Nutrition Facts (Scallops-Pecans Wilted Salad)

  • Per serving:
  • 449 kcal cal.,
  • 19 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 56 mg chol.,
  • 1153 mg sodium,
  • 37 g carb.,
  • 2 g fiber,
  • 25 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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