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Category: SALADS
Prep Time: Cook Time: Total Time:
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.
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Scallops-Pecans Wilted Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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