Scallop Salad

Scallop Salad
Servings: 4 Prep 20 mins Chill 15 mins Cook 20 mins

Ingredients

Roasted Peppers:
  • 4 sweet peppers (8 ounces each), combination red, green, yellow
  • 1 tablespoon olive oil
Vinaigrette:
  • 1 teaspoon Dijon mustard
  • 1/4 cup sherry-wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup extra-virgin olive oil
  • 4 canned flat anchovy fillets
  • 1 teaspoon chopped fresh thyme
Salad:
  • 1 pound sea scallops
  • 2 medium zucchini, ends trimmed, cut in half lengthwise, sliced 1-inch thick
  • 1 cup cherry tomatoes, halved
  • 12 ounces mesclun salad (16 cups)

Make It

Roasted Peppers:

1. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat broiler. Coat rack with cooking spray. Cut peppers lengthwise in quarters; remove core and seeds. Brush skin side with oil.

2. Grill or broil 4 inches from heat, with skin facing heat, until blackened and blistered, 6 to 8 minutes. Remove to bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skin.

Vinaigrette:

3. In blender, combine mustard, vinegar, salt and pepper. With blender running, drizzle in oil until thick; blend another 1 minute. Add anchovy, thyme and half the roasted peppers; blend 1 minute.

Salad:

4. In bowl, mix scallops and 2 tablespoons dressing. Refrigerate for 15 minutes. If not using grill, heat grill pan on stovetop.

5. In bowl, mix together zucchini and 2 tablespoons dressing. (If using grill, arrange zucchini in grill basket.) Cook 6 minutes, turning once. Remove to platter; keep warm.

6. In bowl, mix tomatoes and 1 tablespoon dressing. Cook as in step 5 for 2 minutes. Transfer to platter.

7. Cook scallops as in step 5 for 5 minutes, turning. Transfer to platter.

8. In bowl, toss mesclun with 1/2 cup dressing. Divide among 4 plates.

9. Thinly slice remaining roasted peppers; mix with 1 tablespoon dressing. Divide among salads, along with the scallops, zucchini and tomatoes. Serve the remaining dressing on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 494, Fat, total (g): 33, chol. (mg): 77, sat. fat (g): 4, carb. (g): 15, fiber (g): 5, pro. (g): 34, sodium (mg): 658, Percent Daily Values are based on a 2,000 calorie diet.