Scallop and Asparagus Salad
"Recipe source: Bare Minimum Dinners cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (281.1 g)
- Calories 407.3
- Total Fat - 26.5 g
- Saturated Fat - 5 g
- Cholesterol - 61.2 mg
- Sodium - 1273.9 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.1 g
- Sugars - 2.9 g
- Protein - 24 g
- Calcium - 136.5 mg
- Iron - 2.3 mg
- Vitamin C - 83.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a skillet over medium high heat, add 2 tablespoons olive oil. Sprinkle scallops with 1/2 teaspoon salt and pepper and then add the scallops to the hot pan and cook until golden (a few minutes); turn over and cook for another minute. Transfer to plate.
Step 2
Reduce heat to medium and add asparagus and 1/4 teaspoon salt and cook for 2 minutes, stirring frequently. Add 2 tablespoons water, cover and cook for 2 more minutes or until tender; remove pan from heat.
Step 3
In a large bowl toss the arugula with 2 tablespoons olive oil and 1/2 teaspoon salt. Divide into 4 bowls and top with the scallops and asparagus. Zest a lemon over the plates and then cut the lemon in half and squeeze juice from one half over the salads. Top with shaved Parmesan and serve.
Tips
No special items needed.
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