Quick Scallop and Noodle Salad

This quick dinner is filled with good-for-you veggies like zucchini, spinach, and cucumber.

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  • Makes: 4 servings
  • Serving Size: 3 scallops + 1 1/4 cups noodle mixture
  • Makes: 12 scallops + 5 cups noodle mixture
  • Start to Finish: 30 mins

Quick Scallop and Noodle Salad

Directions

  1. Thaw scallops, if frozen. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles. In a large skillet heat 1/2 tsp. olive oil over medium-high heat. Add zucchini noodles. Cook and stir 1 minute or just until tender; cool.
  2. Meanwhile, in a large bowl combine next five ingredients (through lime zest) and 1/4 tsp. of the salt. Stir in noodles, spinach, cucumber, and radishes.
  3. Rinse scallops; pat dry. Sprinkle with remaining 1/4 tsp. salt and the pepper.
  4. In same skillet heat 1 Tbsp. olive oil over medium-high heat. Add scallops; cook 3 to 5 minutes or until opaque, turning once. Serve noodle mixture with scallops and sprinkle with sesame seeds.

From the Test Kitchen

*Tip

To toast sesame seeds, spread seeds in a dry small skillet. Cook over medium heat until light brown, stirring frequently so they don't burn.

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Nutrition Facts (Quick Scallop and Noodle Salad)

  • Per serving:
  • 227 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 42 mg chol. ,
  • 527 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 24 g pro.
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