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Grilled Scallops over Mixed Green and Herb Salad

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.
1 pound sea scallops
1 tablespoon plus 1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 teaspoons sherry vinegar or red wine vinegar or white wine vinegar
1/2 pound mixed salad greens (about 4 quarts)
3/4 cup loosely packed basil leaves, torn in half
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup loosely packed mint leaves
1/4 cup chopped fresh chives or scallion tops
4 teaspoons drained capers
Grilled Scallops over Mixed Green and Herb Salad Recipe at
Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.

Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.

In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.

*Substitute grilled shrimp for the scallops. *Flaked cooked salmon would also be delicious in place of the scallops.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Salads of the Sea
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 443
Fat. Total: 32g
Fiber: 8g
Carbohydrates, Total: 14g
Sodium: 751mg
% Cal. from Fat: 65%
Cholesterol: 37mg
Protein: 25g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Edward Reviewed: 06/03/2011
exc. chef
I sell alot of scallops here at my restaurant and i tried this recipe for the first time i ran out of scallops in the first hour of being open. This is one of the best dishes to make and everyone loves
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