Scallop, Sweet Pepper and Zucchini Salad

Scallop, Sweet Pepper and Zucchini Salad IMAGE Author: Canadian Living Credits: Scallop, Sweet Pepper and Zucchini Salad IMAGE

This colourful salad, topped with sweet, plump scallops, is perfect for a casual alfresco dinner. For a succulent, golden crust, pat the scallops dry before searing. Serve with flatbread, pita wedges or a crusty baguette.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon liquid honey
  • 1 small clove garlic minced
  • 3/4 teaspoons chopped fresh thyme
  • 1/4 salt and pepper
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 orange pepper diced
  • 1 zucchini diced
  • half red onion diced
  • 450 g jumbo scallops about 20
  • 4 cups packed baby spinach

Method

In small bowl, whisk together all but 1 tsp of the oil, the vinegar, honey, garlic, 1/2 tsp of the thyme and a pinch each of the salt and pepper. Stir in sweet pepper, zucchini and onion; set aside.

Sprinkle scallops with remaining thyme, salt and pepper. In large nonstick skillet, heat remaining oil over medium-high heat. Cook scallops, turning once, until golden and opaque throughout, about 4 minutes.

Toss spinach with sweet pepper mixture; arrange on platter and top with scallops.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 389 mg
  • Sugars 6 g
  • Protein 21 g
  • Calories 253.0
  • Total fat 15 g
  • Cholesterol 43 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 46.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scallop, Sweet Pepper and Zucchini Salad

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