Recipes and Cooking Quick Scallop and Noodle Salad This quick dinner is filled with good-for-you veggies like zucchini, spinach, and cucumber. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 30 mins Servings: 4 Yield: 12 scallops + 5 cups noodle mixture Jump to Nutrition Facts Ingredients 12 fresh or frozen sea scallops (about 18 oz. total) 1 medium zucchini, trimmed ½ teaspoon olive oil 2 tablespoon 100% orange juice 2 tablespoon champagne or cider vinegar 1 tablespoon toasted sesame oil 1 teaspoon grated fresh ginger ½ teaspoon lime zest ½ teaspoon sea salt 1 ½ cup torn fresh spinach leaves 1 cup chopped cucumber ⅔ cup thinly sliced radishes ¼ teaspoon black pepper 1 tablespoon olive oil 2 tablespoon sesame seeds, toasted* Directions 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. 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. Rinse scallops; pat dry. Sprinkle with remaining 1/4 tsp. salt and the pepper. 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. *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. Rate it Print Nutrition Facts (per serving) 227 Calories 10g Fat 9g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 227 % Daily Value * Total Fat 10g 13% Saturated Fat 1g 5% Cholesterol 42mg 14% Sodium 527mg 23% Total Carbohydrate 9g 3% Total Sugars 3g Protein 24g Vitamin C 26.4mg 132% Calcium 75mg 6% Iron 1.8mg 10% Potassium 664mg 14% Folate, total 78.3mcg Vitamin B-12 2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.