Seared Scallop Salad

To keep splatters down, buy dry-packed scallops, if available. Serve with sourdough bread and purchased fresh fruit salad.

Yield: 4 servings (serving size: 1 3/4 cups salad and about 3 scallops)

Ingredients

• 2  teaspoons  bottled ground fresh ginger (such as Spice World)
• 1  teaspoon  bottled minced garlic
• 2  teaspoons  olive oil
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1 1/2  pounds  large sea scallops
• Cooking spray
• 4  cups  packaged gourmet salad greens
• 2  cups  halved cherry tomatoes (about 1 pound)
• 1  cup  preshredded carrot
• 1  cup  sliced cucumber
• 1/4  cup  prechopped red onion
• 1/4  cup  light red wine vinaigrette

Preparation

Combine first 6 ingredients in a large bowl; toss gently to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallop mixture to pan; cook 3 minutes on each side or until done. Combine greens and remaining ingredients in a large bowl, and toss well. Divide salad evenly among 4 plates; top evenly with scallops.

Nutritional Information

Calories:

235 (16% from fat)

Fat:

4.1g (sat 0.5g,mono 1.8g,poly 0.9g)

Protein:

30.7g

Carbohydrate:

18g

Fiber:

3.3g

Cholesterol:

56mg

Iron:

1.8mg

Sodium:

680mg

Calcium:

92mg