SAUTEED SCALLOPS WITH WATERCRESS AND CORN SALAD

Sauteed Scallops with Watercress and Corn Salad image

This flavorful seafood salad has a sweetness from the warm scallops and fresh corn.

Provided by Barrett

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 8

Previous Next

Ingredients

¼ teaspoon Dijon-style prepared mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
½ pound scallops
2 tablespoons shallots, minced
1 bunch watercress, trimmed and chopped
1 carrot, shredded
½ cup fresh corn kernels

Steps:

Whisk together the mustard, vinegar and 2 tablespoons of the olive oil. Salt and pepper to taste.
In a large skillet, heat the remaining 1 tablespoon oil over moderately high heat and saute the scallops until they are golden and cooked through. With a slotted spoon transfer the scallops to a bowl and keep them warm.
To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened. Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.
In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn, divide the salad between 2 dinner plates, and arrange half the scallops around each salad.

Nutrition Facts : Calories 351 calories, Carbohydrate 17.5 g, Cholesterol 37.5 mg, Fat 21.8 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 280 mg, Sugar 4.4 g