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. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun


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; 14.9 g total fat; 1.6 g saturated fat; 27 mg cholesterol; 657 mg sodium. 399 mg potassium; 16 g carbohydrates; 2.5 g fiber; 8 g sugar; 14.3 g protein; 93 IU vitamin a iu; 2 mg vitamin c; 33 mcg folate; 16 mg calcium; 1 mg iron; 32 mg magnesium;

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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