Ingredients
- 2 tbsps. extra virgin olive oil
- 1/4 cup red wine vinegar
- juice of 1/2 a lemon
- 1 tsp. sugar
- a few dashes worschestshire sauce
- 3 garlic cloves, crushed
- 1 tsp. dijon mustard
- one anchovy filet, minced
- 2 tbsps. low fat sour cream
- Fresh cracked pepper to taste
- 2 washed Romaine lettuce hearts, torn into bite sized pieces
- 2 tsps. grated parmesan cheese
- Low fat croutons
- Large scallops
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Seared Digby Scallop Ceaser Salad...low fat dressing
Time: 15 minutes prep, 5 minutes cook
Servings: 4
Directions
- Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side.....you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.
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