Scallop Frisée Salad

Scallop Frisee Salad
Servings: 4 Prep 20 mins Cook 7 mins

Ingredients

Dressing
  • 1/2 cup buttermilk
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup snipped chives
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped peeled seedless cucumber
Scallops and Salad
  • 3 tablespoons canola oil
  • 1 1/4 pounds large sea scallops, halved horizontally
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Kernels from 3 ears of corn
  • 8 cups spring salad greens
  • 1/2 large bunch frisee
  • 1/2 fennel bulb, trimmed and thinly sliced
  • Lemon wedges (optional)

Make It

Dressing

1. In a medium bowl, whisk buttermilk, sour cream, mayonnaise, chives, lemon juice, salt and pepper. Stir in cucumber. Refrigerate.

Scallops and Salad

2. Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Coat scallops in flour and add half to skillet; cook 2 minutes per side. Season with 1/8 tsp each of the salt and pepper. Remove to a plate. Add remaining 1 tbsp oil to skillet and cook remaining scallops. Season with remaining 1/8 tsp each salt and pepper. Remove to plate.

3. In the same skillet, add corn and cook until charred, about 3 minutes. Stir occasionally.

4. In a large bowl, toss greens, frisee and fennel with half the dressing. Add scallops and corn. Serve with remaining dressing.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 496, Fat, total (g): 22, chol. (mg): 103, sat. fat (g): 3, carb. (g): 36, fiber (g): 4, pro. (g): 44, sodium (mg): 800, Percent Daily Values are based on a 2,000 calorie diet.