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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


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

3 oz. scallops & 1 cup slaw
260 calories; protein 14.3g; carbohydrates 16g; dietary fiber 2.5g; sugars 8.2g; fat 14.9g; saturated fat 1.6g; cholesterol 27.2mg; vitamin a iu 92.5IU; vitamin c 1.6mg; folate 32.7mcg; calcium 15.6mg; iron 0.7mg; magnesium 32.2mg; potassium 399mg; sodium 656.8mg.

1/2 fruit, 2 lean protein, 3 fat