Recipes

Seared Sea Scallops with Tomato Avocado Salad

  • Servings: 4

    Ingredients Print Recipe

  • 12 U-10 Sea Scallops, side mussel removed
  • 2 oz. Red Bell Pepper, medium dice
  • 2 oz. Green Bell Pepper, medium dice
  • 1 oz. Red Onion, small dice
  • 4 oz. Organic Vine Ripe Tomato, seeded, medium dice
  • 4 oz. Avocado, peeled, pitted &
  • medium dice
  • 1 oz. Lemon Juice
  • 1T Fresh Cilantro, chopped
  • 1T Fresh Chive, chopped
  • 1/2C Organic Baby Arugula, washed &
  • spun
  • 1 oz. Extra Virgin Olive Oil
  • 2 oz. Pomegranate/Balsamic Syrup
  • 2 oz. Balsamic Vinaigrette
  • 4 oz. Roasted Red Pepper Puree
  • 1/4 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Directions

1. Pat Sea Scallops dry and season using the salt and pepper.

2. Add 1/2 oz Olive Oil to sauté pan on medium heat.

3. Place Sea Scallops in pan and allow to cook 2 minutes on each side or firm to the touch.

4. In medium mixing bowl combine peppers, onion, tomato, avocado, chive and cilantro.

5. Add 1/2 oz of Olive Oil and the Lemon Juice to the mixture and toss lightly.

6. Combine Pomegranate/Balsamic Syrup with Balsamic Vinaigrette mixing well.

7. Spoon half of the tomato/avocado mixture on each plate.

8. Place 1/4 C of the Baby Arugula on top of each vegetable mound. Drizzle with Pomegranate Vinaigrette.

9. Smear roasted pepper puree on plate and set 3 of the cooked scallops on top of puree. 10. Serve.

Nutritional Analysis: Cals: 229, T.Fat: 18gm, S.Fat: 3gm, Chol: 10mg, Sod.: 177mg, CHO: 13gm, Fib: 2gm, Pro: 7gm

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