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1 1/2
pounds fresh or frozen sea scallops
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1/2
cup pecan halves
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Salt
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Ground black pepper
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2
tablespoons olive oil
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1
tablespoon sesame seeds
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6
cups arugula
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4
medium heads endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
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1/2
cup maple syrup
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1/3
cup reduced-sodium soy sauce
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1/4
teaspoon cayenne pepper
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.
- Tip Test Kitchen Tip:For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.
- Servings Per Recipe 4,
- Calories 449,
- Protein (gm) 33,
- Carbohydrate (gm) 37,
- Fat, total (gm) 19,
- Cholesterol (mg) 56,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 25,
- Vitamin A (IU) 875,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 1153,
- Potassium (mg) 741,
- Calcium (DV %) 162,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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This a really great salad to make on a hot day when you don't feel like cooking. Very easy and fast. Notes: I used field greens mixed with arugala instead of all arugala. Also I did not cut my scallops in half. I used thick scallops from the seafood shop and just increased the cooking time to 3 minutes per side. The last minute for searing the scallops I added some of the dressing for some light carmelization. Very Good! I will make this again.
7/19/2011 10:26:39 PM Report Abuse