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Sunday, April 25, 2010

Seared Scallops, Sweet potato, and Pecan Salad

1 T ww vinegar
1 T olive oil
1 t dijon mustard
1 t maple syrup
dash of salt
dash of freshly ground black pepper

3 c (1/2 inch) cubed peeled sweet potato
cooking spray
3/4 t salt, divided
1/3 t freshly ground black pepper
1 # sea scallops
6 c gourmet salad greens
1 c seedless red grapes, halved
1 large red bell pepper, cut into thin strips
1/4 c pecans, toasted

1. To prepare viniagrette, combine first 6 ingredients, stirring with a whisk.
2. Preheat oven to 400F.
3. To prepare salad, arrange sweet potato in a single layer on a baking sheet that has been lightly coated with cooking spray. lightly coat potato with spray, sprinkle with 1/2 t salt and 1/4 t black pepper. Bake at 400 for 25 minutes or until potato is tender, turning once after 15 minutes.
4. Sprinkle scallops with 1/4 t salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and bell pepper in a large bowl. Drizzle viniagrette over potato mixture, toss gently to coat. Place 1 1/3c salad mix on each of 6 plates; divide scallops evenly among salads. Sprinkle each with 2 t pecans.

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