Succulent Pan-Seared Hokkaido Scallops Salad Recipe
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!
Ingredients
- 5 Hokkaido Scallops
- 2 Cherry tomatoes
- 2 Chopped eggs
- 1 tbsp Grated Parmesan cheese
- Bed of greens
- Goma (Sesame) Vinaigrette Dressing to drizzle
- 1 tbsp Olive oil
- Black ground pepper to taste
Directions
- Rinse vegetables & place on serving plate.
- Top with chopped eggs.
- Rinse tomatoes and cut into halves. Add to salad.
- Rinse scallops & pat dry with paper towels.
- Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
- Drizzle with dressing & add pepper & you'll have an uplifting salad!
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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% |
