Scallops-Pecans Wilted Salad Recipe

Name: Scallops-Pecans Wilted Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh scallops or 1 12 lbs frozen sea scallops; ½ cup pecan halves or ½ cup pecans, chopped into quarters; salt, to taste; ground black pepper; 2 tablespoons olive oil; 1 tablespoon sesame seeds; 6 cups arugula; 4 medium head endive, leaves separated and sliced crosswise (3-1/2 to 4 cups); ½ cup maple syrup; ⅓ cup reduced sodium soy sauce; ¼ teaspoon cayenne pepper or ¼ teaspoon crushed red pepper flakes

Servings: persons

1 12 lbs fresh scallops or 1 12 lbs frozen sea scallops
½ cup pecan halves or ½ cup pecans, chopped into quarters
salt, to taste
ground black pepper
2 tablespoons olive oil
1 tablespoon sesame seeds
6 cups arugula
4 medium head endive, leaves separated and sliced crosswise (3-1/2 to 4 cups)
½ cup maple syrup
⅓ cup reduced sodium soy sauce
¼ teaspoon cayenne pepper or ¼ teaspoon crushed red pepper flakes

1
PREPARE SALAD:.
2
Thaw scallops, if frozen.
3
Halve scallops horizontally (about 1/2 inch thick).
4
Rinse scallops; pat dry.
5
In a dry skillet cook and stir pecans over medium-high heat for 3 to 4 minutes or until toasted.
6
Transfer pecans to bowl; set aside.
7
Season scallops with salt and black pepper.
8
In the same skillet cook scallops in hot oil over medium-high heat just until golden brown, about 1 to 2 minutes per side.
9
Transfer scallops to bowl with pecans; sprinkle with sesame seeds.
10
Cover; keep warm.
11
In a bowl toss together arugula and endive.
12
PREPARE DRESSING:.
13
In a saucepan combine syrup, soy sauce, and cayenne pepper or crushed red pepper flakesr.
14
Bring to boiling; remove from heat.
15
Toss greens with three-quarters of the warm dressing.
16
Cover with plate for 30 to 60 seconds or until arugula begins to wilt.
17
Toss remainder of dressing with scallop mixture.
18
Divide greens among 4 plates; top with scallop mixture.
19
.
20
** For even cooking in this recipe we halve the scallops horizontally so they will be about 1/2-inch thick.

271

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 1 12 lbs fresh scallops or 1 12 lbs frozen sea scallops, ½ cup pecan halves or ½ cup pecans, chopped into quarters, salt, to taste, ground black pepper, and more.

Yes, Scallops-Pecans Wilted 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!

Scallops-Pecans Wilted Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions