[Ian]

Seared Scallop Salad


Ingredients:

2 teaspoons bottled ground fresh ginger
2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds large sea scallops
Cooking spray
4 cups packaged gourmet salad greens
2 cups halved cherry tomatoes (about 1 pound)
1 cup preshredded carrot
1 cup sliced cucumber
1/4 cup chopped red onion
1/4 cup light red wine vinaigrette


Cooking Instructions:

1. Combine first 6 ingredients in a large bowl; toss gently to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallop mixture to pan; cook 3 minutes on each side or until done. Combine greens and remaining 5 ingredients in a large bowl, and toss well. Place salad on each of 4 plates; top with scallops. Yield: 4 servings (serving size: 1 3/4 cups salad and about 3 scallops).

Calories: 235
Fat: 4.1 g (0.5 g saturated fat)
Protein: 30.7 g
Carbohydrates: 18 g
Fiber: 3.3 g
Cholesterol: 56 mg
Iron: 1.8 mg
Sodium: 680 mg
Calcium: 92 mg





Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005