Sauteed Scallops with Mixed Bean & Fennel Salad

Name: Sauteed Scallops with Mixed Bean & Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: - mixed yellow and green beans, trimmed, blanched; 3 qt. fennel bulbs, thinly sliced; 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06; 1-1/2 qt. canned butter beans, drained; 1-1/2 qt. radicchio, chiffonade; 1-1/2 qt. grape tomatoes, cut in half; 4-1/2 cups Kraft Sundried Tomato and Oregano Dressing, divided; 3 cups Italian parsley, chopped, divided; 1-1/2 cups red onions, diced; 1-1/2 cups fresh basil, chiffonade; 2 Tbsp. salt, divided; 2 tsp. black pepper, divided; 96 each sea scallops; 1/2 cup olive oil

Servings: persons

- mixed yellow and green beans, trimmed, blanched
3 qt. fennel bulbs, thinly sliced
1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
1-1/2 qt. canned butter beans, drained
1-1/2 qt. radicchio, chiffonade
1-1/2 qt. grape tomatoes, cut in half
4-1/2 cups Kraft Sundried Tomato and Oregano Dressing, divided
3 cups Italian parsley, chopped, divided
1-1/2 cups red onions, diced
1-1/2 cups fresh basil, chiffonade
2 Tbsp. salt, divided
2 tsp. black pepper, divided
96 each sea scallops
1/2 cup olive oil

1
For each serving: Combine 3-1/2 oz.
2
(100 g) yellow and green beans, 1/2 cup (125 mL) fennel, 1/4 cup (60 mL) each carrots, butter beans, radicchio and tomatoes, 2-1/2 Tbsp.
3
(37 mL) dressing, 1-1/2 Tbsp.
4
(25 mL) parsley, and 1 Tbsp.
5
(15 mL) each onions and basil.
6
Season with most of the salt and pepper.
7
Season 4 scallops with remaining salt and pepper; saute in 1 tsp.
8
(5 mL) hot oil in skillet on medium-high heat 1-1/2 to 2 min.
9
on each side or just until heated through.
10
Spoon bean mixture onto serving plate; top with scallops and 1/2 Tbsp.
11
(7 mL) of the remaining vinaigrette.
12
Garnish with 1/2 Tbsp.
13
(7 mL) of the remaining parsley.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: - mixed yellow and green beans, trimmed, blanched, 3 qt. fennel bulbs, thinly sliced, 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06, 1-1/2 qt. canned butter beans, drained, and more.

Yes, Sauteed Scallops with Mixed Bean & Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!