Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 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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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

449 calories; fat 19g; cholesterol 56mg; saturated fat 2g; carbohydrates 37g; mono fat 11g; poly fat 5g; insoluble fiber 2g; sugars 25g; protein 33g; vitamin a 874.6IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 56.4mcg; vitamin b12 1.6mcg; sodium 1153mg; potassium 741mg; calcium 161.5mg; iron 2.5mg.
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