This week I've brought you a time-consuming and spicy gumbo and a calorie-laden dessert, so I thought I should throw in something that is lighter, healthier and quick to cook.
This week my Healthy Eating column over at HealthNews features a seared scallop salad. It is very easy to make and shook me out of my winter stew/soup rut. Thought you might like to try it out as well.
Seared Scallop Salad
1 can cannellini beans, rinsed and drained
¼ cup shredded parmesan cheese
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup fresh basil leaves, chopped
4 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon black pepper
1 pound of sea scallops*
1 bag mesclun or baby salad greens
In large bowl, toss the drained beans with cheese, lemon juice, zest, basil, 3 tablespoons oil, and ½ teaspoon salt. Set aside. In a skillet, heat remaining tablespoon of oil over medium-high heat until very hot. Add scallops to skillet, sprinkle with remaining salt and pepper and cook 4-5 minutes, turning once. Make sure the scallops have turned opaque throughout before taking off the heat.
Toss the mesclun or greens with the bean mixture and arrange of 4 dinner plates. Top with the scallops and sprinkle with a bit of extra parmesan cheese.
*Scallops vary in size and thickness. If you find that you have bought larger scallops (10-12 scallops per pound rather than 20-25), then cut the scallops in half through the center to make two round scallops.