Seared Sea Scallops With Pickled Salad
"This makes a great meal for when you want something fancy but also healthy."
Categories: Main Dish, Shellfish, Scallops, Vegetables, Appetizers, Peas , Radish , North American, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Small Batch Cooking, Entertaining, Weeknight Meals, Skillet, Diabetic, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Make it from scratch more
Recipe: #25715 February 27, 2017
- Serving Size: 1 (325.1 g)
- Calories 627.9
- Total Fat - 38.4 g
- Saturated Fat - 8.1 g
- Cholesterol - 70.8 mg
- Sodium - 950.8 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 7.8 g
- Sugars - 10.4 g
- Protein - 35.1 g
- Calcium - 89.9 mg
- Iron - 4.3 mg
- Vitamin C - 65.4 mg
- Thiamin - 0.5 mg
Toss the radishes and pea pods with the vinegar, half a tablespoon of olive oil and the parsley.
Season with salt and pepper and plate in a mound shape.
Heat a skillet over medium high heat and add the remaining olive oil.
When sizzling, add the scallops and cook for 2 minutes per side, until browned.
Season with salt and pepper and serve over the salad.
Tips & Variations
No special items needed.