SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- 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.
- To make the salad, bring a large saucepan that is 2/3 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.
- 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 1 1/2 minutes per side.
- 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.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
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David Symonds
[email protected]This salad is so refreshing and flavorful. I love the combination of textures and flavors.
Imran Trust
[email protected]This salad is a great way to use up leftover snap peas and jicama. It's also a great way to get your seafood fix.
Rita irfan
[email protected]I'm not a big fan of seafood, but I really enjoyed the sea scallops in this salad. They were cooked perfectly and they had a great flavor.
Mayad2 Almazm
[email protected]This salad is so easy to make and it's always a hit. I love that I can make it ahead of time and it still tastes great.
Joshua Charles Rucker
[email protected]I've never had jicama before, but I really enjoyed it in this salad. It's a great way to add some crunch and sweetness.
Rashid Ali Gujjar
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Salma osama Alsadek
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
Chanda Chanda
[email protected]This salad is perfect for a summer party. It's light and refreshing, and it's always a crowd-pleaser.
Md Yakub
[email protected]I'm not a big fan of jicama, but I loved this salad. The dressing really brings out the flavor of the jicama.
Terence Thompson
[email protected]This salad is so refreshing and flavorful. I love the combination of textures and flavors.
Mahlengi Hlengiwe
[email protected]This salad is a great way to use up leftover snap peas and jicama. It's also a great way to get your seafood fix.
rahmat safl
[email protected]I've made this salad several times now and it's always a winner. It's so easy to make and it's always delicious.
Timothy Terrance
[email protected]This is a great recipe for a light and healthy summer meal. The snap peas and jicama add a nice crunch, and the sea scallops are cooked perfectly.
faze gg24
[email protected]I made this salad for a potluck and it was a big success. Everyone loved it! The flavors were amazing and the salad was so colorful and inviting.
Jinnie Palinski
[email protected]This salad was a hit at my dinner party! The combination of snap peas, jicama, and sea scallops was unique and refreshing. The dressing was also perfect - light and flavorful.