Photo: Anna Pelzer
Sauteed Scallops with Watercress and Corn Salad
8 ingredients
15 min + 30 min
2 servings
openrecipes
"This flavorful seafood salad has a sweetness from the warm scallops and fresh corn."
Estimated Nutrition (whole recipe, rough)
374
Calories
30g
Protein
15g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 teaspoon Dijon-style prepared mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1/2 pound scallops
- 2 tablespoons shallots, minced
- 1 bunch watercress, trimmed and chopped
- 1 carrot, shredded
- 1/2 cup fresh corn kernels
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes