Scallop salad with basil vinaigrette

Delight in the exquisite flavors of scallop salad drizzled with zesty basil vinaigrette. A harmonious blend of freshness and taste awaits!

Ingredients:

• 450g fresh or frozen sea scallops
• ¼ cup chopped fresh basil
• 3 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• ½ teaspoon ground pepper, divided
• 6 cups torn mixed salad greens
• 3 Roma tomatoes, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 1 cup fresh corn kernels or frozen whole kernel corn, thawed
• ½ medium English cucumber, chopped
• 2 tablespoons finely grated Parmesan cheese (Optional)

Instructions:

1. Begin by thawing the scallops if they are frozen. After that, wash the scallops and dry them using paper towels. To make the vinaigrette, mix basil, vinegar, lemon juice, oil, mustard, and 1/4 teaspoon of ground pepper in a jar with a screw-top lid. Shake the jar well and set it aside.
2. Next, season the scallops with the remaining 1/4 teaspoon of ground pepper. Spray a large nonstick skillet with cooking spray and heat it over medium-high heat. Place the scallops in the skillet and cook for 2 to 4 minutes until they turn opaque, flipping them halfway through the cooking process.
3. While the scallops are cooking, distribute the salad greens onto four plates. In a large bowl, combine tomatoes, bell pepper, corn, and cucumber. Add half of the vinaigrette to the bowl and mix well. Transfer the salad mixture onto the plates with the greens. Place the cooked scallops on the salads and brush them with some of the leftover vinaigrette. Serve the remaining vinaigrette on the side. Optionally, sprinkle Parmesan cheese over the salads if desired.

Summary:

• Calories: 958 kcal
• Fat: 38 g
• Protein: 74 g
• Carbs: 88 g
• Potassium: 2761 mg
• Magnesium: 240 mg