Scallop Salad recipe - ingredients, nutrition and when to eat it
This refreshing salad pairs seared, springy scallops with baby greens and lemon dressing.
This refreshing salad pairs seared, springy scallops with baby greens and lemon dressing. It is light yet satisfyingly savory thanks to the scallops’ delicate umami, making it a good choice for lunch or a late dinner.
Salads & light · 15 minutes to cook
Tips: Pat the scallops thoroughly dry so they brown cleanly in the pan.
Tips: Scallops can become tough if overcooked, so remove them from the heat when the centers are just cooked through.
Tips: Drizzle on the dressing just before serving to preserve the crisp texture of the baby greens.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Scallop — 4 pc
- Baby leafy greens — 60 g
- Cherry tomatoes — 6 pc
- Olive oil — 1 tsp
- Lemon juice — 1 Tbsp
- Balsamic vinegar — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g