"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Seared Scallop Salad Recipe

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This recipe for Seared Scallop Salad, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Rogers
Added: Thursday, January 26, 2006


2 t. bottled ground fresh ginger
1 t. minced garlic
2 t. olive oil
1/4 t. salt
1/4 t. pepper
1 1/2 lbs large sea scallops
cooking spray
4 c. packaged gourmet salad greens
2 c. cherry tomatoes, halved
1 cup fresh grated carrots
1 c. sliced cucumber
1/4 c. chopped red onion
1/4 c. light red wine vinaigrette

Combine fresh ginger, garlic, olive oil, salt, pepper and sea scallops in a large bowl. Toss gently to coat. Heat a nonstick skillet over medium / high heat. Coat pan with cooking spray. Add scallop mixture to pan, cook 3 minutes on each side or until done. Combine greens & remaining vegetables in a large bowl, toss well. Divide salad evenly among 4 plates, top evenly with scallops




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