Grilled Scallop Salad

Grilled Scallop Salad

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Grilled Scallop Salad, you'll need:
  • VINAIGRETTE
  • 4 tbsp cider or malt vinegar
  • 1 garlic clove minced
  • 1/2 tsp Dijon mustard
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped flat-leaf parsley
  • 1 scallion white part and
  • 1" green finely chopped
  • 4 tbsp olive oil
  • 2 tbsp water Salt (optional) to taste Freshly-ground black pepper to taste SCALLOP SALAD
  • 1 lb sea scallops
  • 4 cups mesclun - (abt
  • 4 oz) = (or baby salad greens)
  • 1 red bell pepper - (6 oz) roasted peeled seeded and cut into strips
  • 1 yellow bell pepper - (6 oz) roasted peeled seeded and cut into strips
  • 1/4 cup thinly-sliced red onion
  • 1 ripe tomato - (6 oz) seeded diced
  • 1 cucumber - (10 oz) peeled seeded and diced
  • 1/4 cup diced fresh fennel

Method

  • To make vinaigrette: Place all ingredients except olive oil water salt and pepper in a food processor or blender
  • Process until smooth
  • Slowly add the oil and water through the feed tube; process until well blended
  • Pulse once or twice again before using
  • Taste and add salt (if using) and pepper to taste.
Nutritional Facts (Per Serving)
276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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