MENU

Succulent Pan-Seared Hokkaido Scallops Salad Recipe

Touch Hearts to Rate
1 vote | 3689 views

This simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate!

Prep time:
Cook time:
Servings: 3
Tags:

Ingredients

Cost per serving $0.44 view details

Directions

  1. Rinse vegetables & place on serving plate.
  2. Top with chopped eggs.
  3. Rinse tomatoes and cut into halves. Add to salad.
  4. Rinse scallops & pat dry with paper towels.
  5. Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
  6. Drizzle with dressing & add pepper & you'll have an uplifting salad!
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Nov 26 »
Today - Nov 26
Nov 27 - Dec 03
December 4 - 10
December 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 73g
Recipe makes 3 servings
Calories 96  
Calories from Fat 71 74%
Total Fat 7.97g 10%
Saturated Fat 1.83g 7%
Trans Fat 0.0g  
Cholesterol 126mg 42%
Sodium 69mg 3%
Potassium 131mg 4%
Total Carbs 1.77g 0%
Dietary Fiber 0.5g 2%
Sugars 1.23g 1%
Protein 4.66g 7%

Languages

Comments

Leave a review or comment