Best Seared Digby Scallop Caesar Salad With Low Fat Dressing Recipes
SEARED DIGBY SCALLOP CAESAR SALAD WITH LOW FAT DRESSING
Lots of garlic ....no vampires tonight! http://dosesofnourishment.blogspot.com/2010/02/seared-digby-scallop-ceaser-salad-low.html
Provided by HannahBanana aka Am
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side -- you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.
Nutrition Facts : Calories 146.6, Fat 9, SaturatedFat 1.8, Cholesterol 5.4, Sodium 136, Carbohydrate 13.8, Fiber 6.8, Sugar 5.3, Protein 5.4
EASY, CREAMY, LOW-FAT CAESAR SALAD DRESSING
This recipe uses drained yogurt as the foundation for a creamy, low-fat dressing. Serve over a salad of romaine lettuce, seasoned chicken and grated Parmesan cheese.
Provided by swissms
Categories Salad Dressings
Time 12h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place a colander in a 2-quart glass bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
- Spoon drained yogurt into bowl; discard liquid. Add 1 1/2 T water, mustard, vinegar and garlic. Stir well.
- Drizzle dressing over salad and toss to coat.
LOW FAT CAESAR DRESSING
I have found this recipe to be as good as any for a low fat caesar salad (but you can't beat the real thing)
Provided by Bergy
Categories Salad Dressings
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Put all the ingredient in your food processor and blend until well mixed (do it by hand with a whisk if you wish).
- Chill before serving and use wiithin one day.
Nutrition Facts : Calories 13, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.7, Sodium 59.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 1.2
LOW-FAT CAESAR SALAD DRESSING
This is my sister-in-law's recipe. Technically, it's missing a few things that would make it a proper Caesar salad, but for a low-fat alternative, it's very good. She uses non-fat mayo, and omits the anchovy paste.
Provided by Pippy
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Make it the night before if possible, minimum 1 hour to get it nice and tasty.
SEARED SCALLOP SALAD WITH PONZU SAUCE
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works well in this recipe. Ponzu is traditionally made with Japanese lemons (yuzu), sometimes available in the US, but limes may be substituted. Store ponzu sauce, covered, in the refrigerator for up to a year, the flavor improves with age! We didn't use the fennel seeds personal preference & it turned out great without it! ;) Found in Saveur Magazne, Issue # 45.
Provided by Manami
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PONZU SAUCE:.
- Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
- Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
- THE SALAD:.
- Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
- Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl.
- Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
- Divide salad among four plates.
- Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
- Heat the same medium nonstick skillet over medium-high heat.
- Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
- Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.
Nutrition Facts : Calories 170.9, Fat 11, SaturatedFat 1.4, Cholesterol 20, Sodium 1146.6, Carbohydrate 5.8, Fiber 1, Sugar 1.1, Protein 13
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