Grilled Scallop Salad

Recipe Ingredients

		Vinaigrette
4 tablespoons	60ml	Cider or malt vinegar
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Dijon mustard
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano
1 tablespoon	15ml	Chopped flat-leaf parsley
1		Scallion, white part and 1" green - finely chopped
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Water
		Salt - (optional), to taste
		Freshly-ground black pepper - to taste
		Scallop Salad
1 lb	454g / 16oz	Sea scallops
4 cups	948ml	Mesclun - (abt 4 oz)
		= (or baby salad greens)
1		Red bell pepper - (6 oz) - roasted, peeled,
		Seeded, and cut into strips
1		Yellow bell pepper - (6 oz) - roasted, peeled,
		Seeded, and cut into strips
1/4 cup	15g / 0.5oz	Thinly-sliced red onion
1		Ripe tomato - (6 oz) - seeded, diced
1		Cucumber - (10 oz) - peeled, seeded,
		And diced
1/4 cup	36g / 1.3oz	Diced fresh fennel

Recipe Instructions

To make vinaigrette: Place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.

Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.

Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.

Reserve 1 tablespoon of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.

Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: 276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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