Seared Scallops, Sweet Potato, and Pecan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hearty enough to stand on its own as an entrée, this recipe can also serve 8 appetizer portions. Maple syrup balances the tangy mustard in the vinaigrette. Ingredients:
1 tablespoon white wine vinegar |
1 tablespoon olive oil |
1 teaspoon dijon mustard |
1 teaspoon maple syrup |
dash of salt |
dash of freshly ground black pepper |
3 cups (1/2-inch) cubed peeled sweet potato |
cooking spray |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1 pound sea scallops |
6 cups gourmet salad greens |
1 cup seedless red grapes, halved |
1 large red bell pepper, cut into thin strips |
1/4 cup pecans, toasted |
Directions:
1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
2. Preheat oven to 400°.
3. To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.
4. Sprinkle scallops with 1/4 teaspoon 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 red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.
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