Scallops with Radicchio-Apple Slaw

Scallops with Radicchio-Apple Slaw

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From: EatingWell Magazine, November/December 2017

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.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard
  • Pinch of salt plus ¼ teaspoon, divided
  • Ground pepper to taste
  • 2 medium Granny Smith apples, julienned
  • 2 cups thinly sliced radicchio
  • 1 pound dry scallops, muscle removed
  • 2 tablespoons canola oil

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Thoroughly pat scallops dry, then sprinkle with the remaining ¼ 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 information

  • Serving size: 3 oz. scallops & 1 cup slaw
  • Per serving: 260 calories; 15 g fat(2 g sat); 3 g fiber; 16 g carbohydrates; 14 g protein; 33 mcg folate; 27 mg cholesterol; 8 g sugars; 0 g added sugars; 92 IU vitamin A; 2 mg vitamin C; 16 mg calcium; 1 mg iron; 657 mg sodium; 399 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 2 lean protein, 3 fat

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