Greek Scallop Salad
Greek Scallop Salad
16 medium sea scallops
2 T lemon juice
1 t water
1/2 T garlic powder
3 C chopped romaine lettuce (I actually use mixed baby lettuces)
2 tomatoes, chopped
1 cucumber, thinly sliced
1 C cooked rice
2 T crumbled feta cheese
1/4 C red wine vinegar
1 T olive oil
1 1/2 T minced fresh parsley
1 t dried basil
1/4 t dried oregano
1/8 t ground black pepper
1 C canned crushed tomatoes (I used fresh as they are in season right now)
1/4 C diced onions
Coat a large no stick frying pan with no-stick spray. Place over medium heat for 2 minutes. Add the scallops and saute for 3 minutes. Add the lemon juice, water and garlic powder. Cook for 2 minutes or until scallops are opaque.
In a large bowl, toss together the lettuce, tomatoes and cucumber. Cover with the rice, then the scallops. Sprinkle with the feta.
In another bowl, whisk together the vinegar, oil, parsley, basil, oregano and pepper. Mix in the tomatoes and onions. Pour over the scallop mixture and toss well.
Serves 4
Amount Per 1 serving
Calories 208
Calories from Fat 54
Total Fat 6g
Cholesterol 19mg
Sodium 162mg
Total Carbohydrate 20g Dietary Fiber 4g
Protein 9g
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