Recipes and Cooking Scallops-Pecans Wilted Salad 4.0 (3) 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. 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 November 1, 2006 Print Share Share Tweet Pin Email Photo: Greg Scheidemann Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen sea scallops ½ cup pecan halves Salt Ground black pepper 2 tablespoon olive oil 1 tablespoon sesame seeds 6 cup arugula 4 medium heads endive, leaves separated and sliced crosswise (3-1/2 to 4 cups) ½ cup maple syrup ⅓ cup reduced-sodium soy sauce ¼ teaspoon cayenne pepper 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. Test Kitchen Tip: For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick. Print Nutrition Facts (per serving) 449 Calories 19g Fat 37g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 449 % Daily Value * Total Fat 19g 24% Saturated Fat 2g 10% Cholesterol 56mg 19% Sodium 1153mg 50% Total Carbohydrate 37g 13% Total Sugars 25g Protein 33g Vitamin C 14.2mg 71% Calcium 161.5mg 12% Iron 2.5mg 14% Potassium 741mg 16% Folate, total 56.4mcg Vitamin B-12 1.6mcg 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.