Warm Pear And Scallop Salad

1. 1

   Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.

2. 2

   In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.

3. 3

   Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.

4. 4

   Remove pan from heat. Drain and discard liquid.

5. 5

   Add pears, pecans, and dressing and toss to combine.

6. 6

   To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.