Elegant Warm Pear and Scallop Salad
This exquisite warm salad elegantly combines the sweetness of fresh pears with the delicate flavor of sea scallops, creating a delightful harmony of tastes and textures. The salad is enriched with vibrant vegetables, crunchy pecans, and a creamy ranch dressing, making it a perfect dish for a sophisticated dinner or a special occasion. Quick and easy to prepare, this salad is not only a treat for your palate but also low in cholesterol, allowing you to indulge guilt-free.
4
Servings
200
Calories
9
Ingredients
Ingredients
Carrots
2 (Peeled and cut into thin strips)
Zucchini
1 (Cut into thin strips)
Potato
1 (Peeled and cut into thin strips)
Sea Scallops
1 lb (Raw, cleaned)
Fresh Pears
3 (Cored and cut into 1-inch chunks)
Chopped Pecans
1/2 cup (Chopped)
Ranch Dressing
1/2 cup (Dressing)
Salad Greens
7 cups (Mixed variety)
Tomatoes
1 (Sliced into 8 pieces)
Instructions
1
Begin by peeling the carrots and potato. Then, cut the carrots, zucchini, and potato into thin strips. Core the pears and cut them into 1-inch chunks. Finally, slice the tomato into 8 pieces.
2
In a large 12-inch skillet, combine the carrot strips, zucchini, and potato with enough cold water to cover them. Bring the mixture to a boil, then cover and cook for 5 minutes until the vegetables are just tender.
3
Carefully add the sea scallops to the skillet. Cook for an additional 2-3 minutes, or until the scallops are opaque throughout, indicating they are fully cooked.
4
Remove the skillet from the heat, then drain and discard the cooking liquid to keep the salad fresh and vibrant.
5
Add the chunks of pears, chopped pecans, and ranch dressing to the warm vegetable and scallop mixture. Gently toss everything together until well combined.
6
To serve, arrange the salad greens evenly on 4 individual serving plates. Top each plate with one-fourth of the warm scallop mixture and garnish with two slices of tomato for added color and flavor.
Nutrition Information
7.5g
Fat
25g
Carbs
10g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Elegant Warm Pear and Scallop Salad?
The main protein in this recipe is sea scallops.
How many calories are in one serving of this salad?
Each serving contains 200 calories.
Is this salad recipe low in cholesterol?
Yes, this recipe is specifically noted as being low in cholesterol.
How many servings does this recipe make?
This recipe makes 4 servings.
What vegetables are included in the salad?
The salad includes carrots, zucchini, potato, salad greens, and tomatoes.
How long do the scallops take to cook?
The sea scallops should be cooked for 2 to 3 minutes until they are opaque.
What type of dressing is used in this recipe?
The recipe calls for 1/2 cup of ranch dressing.
How much fat is in each serving?
There are 7.5 grams of fat per serving.
What is the carbohydrate content of the salad?
Each serving contains 25 grams of carbohydrates.
How much protein is provided per serving?
This salad provides 10 grams of protein per serving.
Is the potato peeled for this recipe?
Yes, the recipe specifies peeling the potato and cutting it into thin strips.
How should the carrots be prepared?
The carrots should be peeled and cut into thin strips.
How many pears are needed for the salad?
The recipe requires 3 fresh pears.
What size skillet is recommended for cooking?
A large 12-inch skillet is recommended.
How long do the carrots and potatoes boil before adding scallops?
They should be boiled for 5 minutes until just tender.
Should the cooking liquid be kept or discarded?
The cooking liquid should be drained and discarded.
When are the pecans added to the dish?
The pecans are added to the warm vegetable and scallop mixture after it has been drained.
How many cups of salad greens are used?
The recipe uses 7 cups of mixed salad greens.
How should the tomato be sliced?
The tomato should be sliced into 8 pieces.
How are the pear chunks sized?
The pears should be cored and cut into 1-inch chunks.
Is this a warm or cold salad?
It is a warm salad, as the scallops and vegetables are tossed while still warm.
What is the fiber content of this recipe?
There are 3 grams of fiber per serving.
Can I use frozen scallops?
While fresh are implied, you can use frozen scallops if they are fully thawed and cleaned before cooking.
How much pecans are required?
The recipe calls for 1/2 cup of chopped pecans.
What is the best way to serve this salad?
Arrange salad greens on four plates, top with the warm mixture, and garnish with tomato slices.
How do you prepare the zucchini?
The zucchini should be cut into thin strips.
How many tomato slices go on each plate?
Two slices of tomato are used to garnish each of the four serving plates.
Is this dish suitable for special occasions?
Yes, it is described as an elegant and sophisticated dish perfect for dinner parties.
What type of water should be used to start cooking the vegetables?
The recipe recommends starting with enough cold water to cover the vegetables.
How many total ingredients are in this recipe?
There are 9 ingredients in total.