• 3 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw scallops, if frozen. Halve scallops horizontally (about 1/2 inch thick). Rinse scallops; pat dry.

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  • 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.

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  • 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.

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  • 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.

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

449 calories; 19 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 11 g monounsaturated fat; 56 mg cholesterol; 1153 mg sodium. 741 mg potassium; 37 g carbohydrates; 2 g fiber; 25 g sugar; 33 g protein; 875 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 2 mcg vitamin b12; 162 mg calcium; 3 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0