Scallop, Sweet Pepper and Zucchini Salad Scallop, Sweet Pepper and Zucchini Salad

Image: Jeff Coulson

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



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


  • Iron 27.0
  • Folate 46.0
  • Calcium 13.0
  • Vitamin A 45.0
  • Vitamin C 90.0
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Lunch & Dinner

Scallop, Sweet Pepper and Zucchini Salad