Winter Scallop Salad
Line a sheet pan with parchment paper. Melt 2 tablespoons butter and brown sugar in a small nonstick skillet over medium heat. Add the pecans and toss to coat. Cook for 2 minutes, stirring often. Transfer pecans to the prepared sheet pan. Separate pecans so they do not touch each other. Set aside to cool.
Remove small muscle from the side of the scallops. Rinse in cold water and pat completely dry. Season both sides with salt and pepper.
Toss lettuce and sliced pears with Cranberry Poppy Seed Vinaigrette. Divide onto 4 dinner plates.
Heat Roasted Garlic Grapeseed Oil and remaining 1 tablespoon butter in a 12-inch nonstick skillet over high heat. Add scallops to the pan, leaving space between scallops. Work in batches if necessary. Cook for about 1 1/2 minutes on each side. Scallops should have a golden crust on both sides.
Serve salad topped with seared scallops and candied pecans.
Calories 520, Fat 39 grams, Saturated Fat 8 grams, Carbs 29 grams, Fiber 6 grams, Sugar 17 grams, Protein 17 grams, Cholesterol 50 milligrams, Sodium 770 milligrams
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