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Scallops-Pecans Wilted Salad

Makes: 4 servings
Prep 15 mins Cook 5 mins
Scallops-Pecans Wilted Salad
Ingredients
  • 1 1/2  pounds  fresh or frozen sea scallops
  • 1/2  cup  pecan halves
  •  Salt
  •  Ground black pepper
  • 2  tablespoons  olive oil
  • 1  tablespoon  sesame seeds
  • 6  cups  arugula
  • 4  medium heads  endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
  • 1/2  cup  maple syrup
  • 1/3  cup  reduced-sodium soy sauce
  • 1/4  teaspoon  cayenne pepper
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 KitchenTest 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 449,
  • Fat, total (g) 19,
  • chol. (mg) 56,
  • sat. fat (g) 2,
  • carb. (g) 37,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 2,
  • sugar (g) 25,
  • pro. (g) 33,
  • vit. A (IU) 875,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1153,
  • Potassium (mg) 741,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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