The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled dry. That means they haven't been treated with sodium tripolyphosphate (STP), a preservative that helps them retain water, which prevents them from browning well. Serve with roasted potatoes for a complete meal.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2017


Recipe Summary

25 mins
25 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Whisk olive oil, vinegar and mustard in a large bowl. Season with a pinch of salt and pepper. Add apple and radicchio and toss to coat.

  • Thoroughly pat scallops dry, then sprinkle with the remaining 1/4 teaspoon salt. Heat canola oil in a large skillet over high heat. Add the scallops and cook until browned, 2 to 3 minutes per side. Serve with the slaw.

Nutrition Facts

260 calories; protein 14.3g 29% DV; carbohydrates 16g 5% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 8.2g; fat 14.9g 23% DV; saturated fat 1.6g 8% DV; cholesterol 27.2mg 9% DV; vitamin a iu 92.5IU 2% DV; vitamin c 1.6mg 3% DV; folate 32.7mcg 8% DV; calcium 15.6mg 2% DV; iron 0.7mg 4% DV; magnesium 32.2mg 12% DV; potassium 399mg 11% DV; sodium 656.8mg 26% DV.

Reviews (1)

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Rating: 5 stars
This is one of my all-time favorite dinners perfect as written. Be sure to use fresh scallops. I serve with roasted sweet potato wedges. Read More