Scallops-Pecans Wilted Salad
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.
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Scallops-Pecans Wilted Salad
Directions
- Thaw scallops, if frozen. Halve scallops horizontally (about 1/2 inch thick). Rinse scallops; pat dry.
- 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.
- 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.
- 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 Kitchen
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 (Scallops-Pecans Wilted Salad)
- Per serving:
- 449 kcal ,
- 19 g fat
- (2 g sat. fat ,
- 5 g polyunsaturated fat ,
- 11 g monounsaturated fat ),
- 56 mg chol. ,
- 1153 mg sodium ,
- 37 g carb. ,
- 2 g fiber ,
- 25 g sugar ,
- 33 g pro.