SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
- Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
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Arquosuyah Messi
[email protected]This salad is a great way to impress your guests.
Love Store
[email protected]I'm definitely going to make this salad again.
jac gamer
[email protected]This salad is a great way to get your kids to eat their vegetables.
Sana khan Sana khan
[email protected]I would recommend this salad to anyone who loves seafood.
Sharon Woodward
[email protected]This salad is a great way to use up leftover vegetables.
ahsan faiz
[email protected]I'm not a big fan of seafood, but I really enjoyed the sea scallops in this salad.
joshua mbai
[email protected]This salad is a great party dish. It's easy to make and everyone loves it.
Ahsan Subu
[email protected]I would definitely make this salad again.
Ijeoma Uwadilachi
[email protected]This salad is a great way to get your daily dose of vegetables.
nwokolo chisolu
[email protected]I'm not a big fan of jicama, but I really enjoyed it in this salad.
Mdafsar Ahmed
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Prince vicky
[email protected]I love the Asian-inspired dressing on this salad. It's light and flavorful.
Gianna Dominick
[email protected]This salad is a great way to use up leftover sea scallops.
Ruby Baker
[email protected]I wasn't sure how the snap peas and jicama would go together, but they were surprisingly delicious.
gladis duran
[email protected]The sea scallops were cooked perfectly. They were tender and juicy.
Tahir Basit
[email protected]I've never cooked with jicama before, but I'm so glad I tried this recipe. It's a great way to add a little crunch to a salad.
Clifton Stewart
[email protected]This salad was a hit at our last potluck! The combination of snap peas, jicama, and sea scallops was unique and refreshing.