Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking. Source: EatingWell Magazine, July/August 2015

Joyce Goldstein


Walnut Vinaigrette


Instructions Checklist
  • To prepare vinaigrette: Whisk walnut oil, vinegar, lemon juice, salt and 1/2 teaspoon pepper in a large bowl until well combined.

  • To prepare salad: Place beets in a medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20 to 30 minutes. Rinse with cold water to cool slightly. Peel and slice the beets.

  • Meanwhile, bring a large saucepan of water to a boil. Add green beans and cook until tender-crisp, 3 to 6 minutes. Rinse with cold water to cool slightly. Drain, then pat dry.

  • Break walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, fennel and basil to the bowl; toss to combine. Divide the salad among 6 plates.

  • Pat scallops dry and sprinkle both sides with lemon zest and pepper. Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat. Cook the scallops until golden, 2 to 3 minutes per side. Top each salad with 3 scallops.


Make Ahead Tip: Prepare beans, beets & vinaigrette; refrigerate in separate containers for up to 1 day. Bring to room temperature before assembling the salad

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

319 calories; 20.8 g total fat; 2.2 g saturated fat; 23 mg cholesterol; 651 mg sodium. 902 mg potassium; 19.3 g carbohydrates; 6.6 g fiber; 8 g sugar; 16.3 g protein; 2751 IU vitamin a iu; 26 mg vitamin c; 214 mcg folate; 106 mg calcium; 3 mg iron; 84 mg magnesium;

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Rating: 5 stars
So easy yet so special! Everyone loved loved loved this salad. It was so easy to make that I couldn't believe how delicious it tasted! Thanks for another terrific recipe EatingWell! Read More