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Recipe: Sauteed Scallops with Watercress and Corn Salad

This flavorful seafood salad has a sweetness from the warm scallops and fresh corn.

Sauteed Scallops With Watercress And Corn Salad Ingredients

  • teaspoon Dijon-style prepared mustard

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons olive oil

  • pound scallops

  • 2 tablespoons shallots, minced

  • 1 bunch watercress, trimmed and chopped

  • 1 carrot, shredded

  • cup fresh corn kernels

How to Make Sauteed Scallops With Watercress And Corn Salad

  1. Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.

  2. In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.

  3. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.

  4. In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Sauteed Scallops With Watercress And Corn Salad Nutritions

  • Calories: 351 calories

  • Carbohydrate: 17.5 g

  • Cholesterol: 37.5 mg

  • Fat: 21.8 g

  • Fiber: 2.6 g

  • Protein: 23.7 g

  • SaturatedFat: 3 g

  • ServingSize:

  • Sodium: 280 mg

  • Sugar: 4.4 g

  • TransFat:

  • UnsaturatedFat:

Sauteed Scallops With Watercress And Corn Salad Reviews

  • This is a very good, easy one-dish meal. To simplify the prep, I sauteed the shallots and the scallops together, and then I added the vinaigrette to the pan. I also added salt and pepper after everything was tossed together. I might add a bit more mustard to the vinaigrette. This is a definite keeper.

  • This recipe is quick and easy. The watercress salad is amazing I followed the recipe exactly, and the result was delicious. The next time I make it, however, I will increase the amount of mustard to give the scallops more flavor. Other than that, I wouldnt change a thing. This is a keeper.

  • Corn would have been great but by the time I realized mine had gone bad it was too late. I used tomatoes instead. Watercress is also USD4 a bunch here so I used half watercress and half spring mix to help even out the cost. This is a great recipe and the only thing I would change is to use more mustard as others have suggested. I used bay scallops because they are more affordable right now but sea scallops would be excellent too. Keeper

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