Ulli's Scallops And Mache With Pumpkinseed Oil
- Total Time
- 15 minutes
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Ingredients
- 2tablespoons canola oil
- 16large scallops, cleaned
- Salt and freshly ground black pepper to taste
- 1clove garlic, cut in half
- 1pound mache, rinsed and drained
- 4tablespoons pumpkinseed oil
- 5teaspoons vinegar
Nutritional analysis per serving (4 servings)
315 calories; 22 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 703 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the canola oil in a large saute pan over high heat. Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes. Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch. Set the scallops aside, discarding the oil.
- Step 2
Rub the insides of a salad bowl with the garlic halves and discard the garlic. Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.
- Step 3
Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss. Divide the salad among four plates. Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.
Private Notes