Scallop Salad With Carrot-Ginger Dressings Recipe

Name: Scallop Salad With Carrot-Ginger Dressings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped carrot; ! tablespoon grated fresh ginger; 4 scallions, sliced, white and green parts kept separate; 3 tablespoons seasoned rice vinegar; 1 tablespoon low-sodium soy sauce; 2 to 4 teaspoons chili-garlic sauce (or your favorite hot sauce); 2 teaspoons toasted sesame oil; 1/4 cup, plus 1 tablespoon vegetable oil, divided; 1/4 cup water; 1 pound sea scallops, tough muscle discarded and scallops patted dry; Kosher salt and ground black pepper; 1/2 cup all purpose flour; 6 cups arugula; 2 cups chopped cucumber; 1 mango (or 2 peaches or nectarines), peeled, pitted and chopped; 1/2 cup toasted peanuts

Servings: persons

1 cup chopped carrot
! tablespoon grated fresh ginger
4 scallions, sliced, white and green parts kept separate
3 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 to 4 teaspoons chili-garlic sauce (or your favorite hot sauce)
2 teaspoons toasted sesame oil
1/4 cup, plus 1 tablespoon vegetable oil, divided
1/4 cup water
1 pound sea scallops, tough muscle discarded and scallops patted dry
Kosher salt and ground black pepper
1/2 cup all purpose flour
6 cups arugula
2 cups chopped cucumber
1 mango (or 2 peaches or nectarines), peeled, pitted and chopped
1/2 cup toasted peanuts

1
In a blender, combine the carrot, ginger, white parts of the scallions, rice vinegar, soy sauce, chili-garlic sauce, sesame oil, 1/4 cup of the vegetable oil and the water. Puree until smooth. Set aside.
2
In a large nonstick skillet over medium-high, heat the remaining tablespoon vegetable oil. Season the scallops with salt and pepper, dip in flour coating both sides and shaking of the excess. Add them to the pan. Reduce the heat to medium and cook the scallops until cooked through, 2-4 minutes per side.
3
Divide the arugula, cucumbers and mango among four salad bowls. Top the salads with scallops, scallion greens and peanuts. Drizzle with salad dressing. Serve immediately.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1 cup chopped carrot, ! tablespoon grated fresh ginger, 4 scallions, sliced, white and green parts kept separate, 3 tablespoons seasoned rice vinegar, and more.

Yes, Scallop Salad With Carrot-Ginger Dressings 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.

Scallop Salad With Carrot-Ginger Dressings

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