Warm Scallop Salad

By á-174942

Ingredients

• 1 1/2 pounds sea scallops patted dry
• 3/4 teaspoon salt divided
• 2 tablespoons olive oil divided
• 1 1/2 cups diced red bell pepper
• 1/2 cup corn kernals
• 1/2 cup sliced green onion
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Orange slices (optional)

Details

Servings 4

Preparation

Step 1

Toss scallops with 1/2 teaspoon of the salt. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat until very hot. Add scallops in a single layer, flat-side down. Cook 2 minutes, without moving, until golden; turn and cook 2 minutes more. With a slotted spoon, transfer scallops to a large bowl.

Reduce heat slightly and add remaining tablespoon of oil, bell pepper and corn. Cook 1 minute and add to bowl with scallops. Stir in green onions, lime juice and cilantro and remaining salt.

To serve, arrange overlapping orange slices (if using) on a plate and spoon salad on top.

This recipe yields 4 servings.

Carbohydrates: 12.5 grams
Net Carbs: 11 grams
Fiber: 1.5 grams
Protein: 29.5 grams
Fat: 8 grams
Calories: 246