Appetizers / Soups / Salads

Scallop and Snap Pea Salad is for Salad.

Scallop and Snap Pea Salad takes 15 minutes to prepare.

Scallop and Snap Pea Salad takes 15 minutes to cook.

Scallop and Snap Pea Salad makes 2 servings.

The ingredients for Scallop and Snap Pea Salad are:

Spinach
Scallops
Snap-peas
Butter
Olive Oil
Pepper
Salt
Red wine vinegar or balsamic vinegar

Here is how you make Scallop and Snap Pea Salad:

This recipe makes one large entree or two side salads.1. Heat butter over medium heat in a skillet. Be careful not to burn the butter. While it's warming, wash and snip off the ends of a good handful of snap peas, about a cup.2. Toss the snap-peas into the skillet and let them cook until just tender. They will get nice and brown, and the smell is delicious. Toss them a few times for even cooking. When they're finished, dump them onto the plates you will be serving on.3. While the peas are cooking, wash the scallops. When the peas are finished, add olive oil to the same pan and let it warm for a minute. Then, add the scallops with a good amount of fresh-ground pepper and a pinch of salt. Scallops don't take very long-- just a minute or two per side if they're small. If the scallops are large, consider cutting them until they're no larger than 1 1/2 inches in diameter. They're easier to manage on the plate and cook more thoroughly. There's nothing more unpleasant than biting into a half-done scallop.3. Toss the scallops in the pan until they're nicely seared and the skin is slightly crispy. While they're cooking, wash the spinach and arrange it over the peas.4. Put the scallops on top of the lettuce bed, add a dash more pepper, a drizzle of olive oil and a splash of red wine vinegar. Feel free to experiment with other ingrediants that strike your fancy. I like the simply flavors and the crunch of the snap peas, but garlic and shallots could add a bit of depth as well.The recipe is full of healthy vitamins and minerals, and the fat can be controlled if you're worried. Bon appetite!Number of Servings: 2Recipe submitted by SparkPeople user CLEOEC1.

The nutritional information for Scallop and Snap Pea Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 236.8

• Total Fat: 19.8 g
• Cholesterol: 25.2 mg
• Sodium: 122.6 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 3.4 g
• Protein: 7.3 g