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Special Scallop Salad

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. —Mary E. Relyea, Canastota, New York
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 12 sea scallops (about 1-1/2 pounds)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh minced chives
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup shredded carrots
  • 1/2 cup chopped tomato


  • Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm.
  • In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds.
  • Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts
1 serving: 247 calories, 11g fat (2g saturated fat), 41mg cholesterol, 821mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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