Scallop Salad with Basil Vinaigrette

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A nice option for a light lunch, these seared scallops are served with a fresh tomato, cucumber, and corn salad, and drizzled with a tasty basil vinaigrette.

EatingWell Test Kitchen

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Prep Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free Heart-Healthy Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 pound fresh or frozen sea scallops
¼ cup chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
½ teaspoon ground pepper, divided
6 cups torn mixed salad greens
3 Roma tomatoes, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 cup fresh corn kernels or frozen whole kernel corn, thawed
½ medium English cucumber, chopped
2 tablespoons finely grated Parmesan cheese (Optional)

Directions

Thaw scallops, if frozen. Rinse the scallops; pat dry with paper towels. For vinaigrette, combine basil, vinegar, lemon juice, oil, mustard, and 1/4 teaspoon ground pepper in a screw-top jar. Cover and shake well; set aside.
Sprinkle the scallops with the remaining 1/4 teaspoon ground pepper. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the scallops. Cook for 2 to 4 minutes or until the scallops are opaque, turning once halfway through cooking.
Meanwhile, divide salad greens among four serving plates. Combine tomatoes, bell pepper, corn, and cucumber in a large bowl. Add half of the vinaigrette; toss to coat. Add to serving plates with greens. Add scallops to the salads and brush with some of the remaining vinaigrette. Pass the remaining vinaigrette. If desired, sprinkle with Parmesan.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

261	Calories
9g	Fat
21g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups salad greens, 3/4 cup tomato mixture, and 2-3 scallops
Calories 261
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 23g	47%
Total Fat 9g	12%
Saturated Fat 2g	8%
Cholesterol 39mg	13%
Vitamin A 2550IU	51%
Vitamin C 62mg	68%
Folate 65mcg	16%
Sodium 282mg	12%
Calcium 113mg	9%
Iron 2mg	9%
Magnesium 101mg	24%
Potassium 845mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Scallop Salad with Basil Vinaigrette

Ingredients

Directions

Nutrition Facts (per serving)

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