pat's Recipe

Scallops-Pecans Wilted Salad

Category: SALADS

Ingredients
1-1/2 lb. fresh or frozen sea scallops
1/2 cup pecan halves
Salt and ground black pepper
2 Tbsp. olive oil
1 Tbsp. sesame seeds
6 cups arugula
4 medium heads endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
1/2 cup maple syrup
1/3 cup reduced-sodium soy sauce
1/4 tsp. cayenne pepper

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

2. 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.

3. 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.

4. 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.