Rating: 3.5 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This flavorful seafood salad has a sweetness from the warm scallops and fresh corn.

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.

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  • In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.

  • To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.

  • In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Nutrition Facts

351 calories; protein 23.7g; carbohydrates 17.5g; fat 21.8g; cholesterol 37.5mg; sodium 280mg. Full Nutrition
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