Scallop Salad

Scallop Salad

Makes 4
Prep 20 m
Chill 15 m
Cook 20 m

Ingredients

Roasted Peppers:

Vinaigrette:

Salad:

Directions

Roasted Peppers:

  1. 1 of 2 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. 2 of 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:

  1. 1 of 1 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:

  1. 1 of 6 In bowl, mix scallops and 2 tablespoons dressing. Refrigerate for 15 minutes. If not using grill, heat grill pan on stovetop.
  2. 2 of 6 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.
  3. 3 of 6 In bowl, mix tomatoes and 1 tablespoon dressing. Cook as in step 5 for 2 minutes. Transfer to platter.
  4. 4 of 6 Cook scallops as in step 5 for 5 minutes, turning. Transfer to platter.
  5. 5 of 6 In bowl, toss mesclun with 1/2 cup dressing. Divide among 4 plates.
  6. 6 of 6 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 Information for Scallop Salad
Servings Per Recipe: 4
Per Serving: 33 g Fat, total, 77 mg chol., 15 g carb., 5 g fiber, 4 g sat. fat, 494 kcal cal., 34 g pro., 658 mg sodium
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Printed from FamilyCircle.com 11/20/2018