Warm Scallop Salad
11.3g
Net Carbs
30.1g
Protein
15.2g
Fat
2.2g
Fiber
309
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 ounce Cilantro (Coriander)
- 1/2 cup Yellow Sweet Corn (Kernels Cut Off Cob, Frozen)
- 1/4 cup Extra Virgin Olive Oil
- 2 large Scallions or Spring Onions
- 1 1/2 pounds Scallop (Mixed Species)
- 1 fluid ounce Fresh Lime Juice
- 1 1/2 cups chopped Sweet Red Peppers
Directions:
- Using one or two large nonstick skillets, heat oil over high heat until hot. Season scallops with salt and freshly ground black pepper, and sauté until browned and just cooked through, about 2 minutes per side (scallops should be opaque but not rubbery). Transfer scallops to a large bowl. Gently stir in green onions, lime juice and cilantro.
- Reduce heat to medium-high and add pepper and corn. Sauté until softened and slightly browned, about 3 minutes. Add to bowl of scallops. Serve warm atop orange slices (if using).
