Sauteed Scallops With Watercress And Corn Salad – a delicious recipe with mustard, balsamic vinegar, olive oil, scallops, shallots, carrot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.
2
In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.
3
To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.
4
In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.
136
kcal
Calories
12
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 teaspoon Dijon-style prepared mustard, 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, 1/2 pound scallops, and more.
Yes, Sauteed Scallops With Watercress And Corn 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.
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