Sunday, April 20, 2014
By SARA MOULTON The Associated Press
(Continued from page 1)
Warm scallops mix well with a carrot-ginger dressing, cucumber and mango in a salad.
The Associated Press
2 teaspoons toasted sesame oil
1/4 cup, plus 1 tablespoon vegetable oil, divided
1/4 cup water
1 pound sea scallops, tough muscle discarded and scallops patted dry
Kosher salt and ground black pepper
1/2 cup Wondra flour (or all-purpose)
6 cups arugula
2 cups chopped cucumber
1 mango (or 2 peaches or nectarines), peeled, pitted and chopped
1/2 cup toasted peanuts
In a blender, combine the carrot, ginger, white parts of the scallions, rice vinegar, soy sauce, chili-garlic sauce, sesame oil, 1/4 cup of the vegetable oil and the water. Puree until very smooth. Set aside.
In a large nonstick skillet over medium-high, heat the remaining tablespoon of oil. Sprinkle the scallops on both sides with salt and pepper, dip them lightly in the flour, coating them on both sides and shaking off the excess, then add them to the pan.
Reduce the heat to medium and cook the scallops until they are just cooked through, about 2 to 4 minutes per side (depending on the size of the scallops).
Divide the arugula, cucumbers and mango among 4 salad bowls.
Top the salads with the scallops, scallion greens and peanuts, then drizzle 2 to 3 tablespoons of the dressing over each salad. Serve right away.
Nutrition information per serving of salad (without dressing): 330 calories; 130 calories from fat (39 percent of total calories); 14 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 29 g carbohydrate; 3 g fiber; 10 g sugar; 27 g protein; 510 mg sodium.
Nutrition information per 2 tablespoons of dressing: 70 calories; 60 calories from fat (86 percent of total calories); 6 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 1 g fiber; 2 g sugar; 0 g protein; 140 mg sodium.