Snap-Pea-and-Jicama Salad With Sea Scallops
- Total Time
- 20 minutes
- Rating
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Ingredients
- ½cup coarsely chopped basil
- ½cup coarsely chopped mint
- 3tablespoons lime juice
- ½cup olive oil
- ½teaspoon sugar
- 1½teaspoons kosher salt
- ⅛teaspoon freshly ground black pepper
- ¾pound (about 3 cups) snap peas
- 1small (about ¾ pound) jicama, peeled and cut into 2-inch matchsticks
- 1½cups mung-bean sprouts
- 18large sea scallops (about 1½ pounds), sliced in half and patted dry
- 1teaspoon kosher salt
- 2tablespoons unsalted butter
- Thinly sliced basil leaves for garnish
- Thinly sliced mint leaves for garnish
For the Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
355 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 17 grams protein; 822 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
To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- Step 2
To make the salad, bring a large saucepan that is ⅔ full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Step 3
Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1½ minutes per side.
- Step 4
Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
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