Side Dish

Seared Scallops, Sweet Potato, and Pecan Salad

Name: Seared Scallops, Sweet Potato, and Pecan Salad
Total time: 45 min
Yield: 6 servings
Ingredients: 1/4 teaspoon freshly ground black pepper; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; 1 tablespoon olive oil; 1/4 cup pecans, toasted; Dash of freshly ground black pepper; 1 large red bell pepper, cut into thin strips; 1 cup seedless red grapes, halved; 6 cups gourmet salad greens; 3/4 teaspoon salt, divided; Dash of salt; 1 pound sea scallops; 3 cups (1/2-inch) cubed peeled sweet potato; 1 tablespoon white wine vinegar

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$2.48

Photo coming soon

Seared Scallops, Sweet Potato, and Pecan Salad is a hor d'oeuvre that serves 6. For $2.48 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 6g of fat, and a total of 194 calories.

Gluten Free Dairy Free Primal Pescatarian Paleo Side Dish Starter & Snack Salad

Method:

1
To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
2
Preheat oven to 40
3
To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4
Bake at 400 for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely.
5
Sprinkle scallops with 1/4 teaspoon salt.
6
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
7
Add scallops, and cook 2 minutes on each side or until done.
8
Combine sweet potato, greens, grapes, and red bell pepper in a large bowl.
9
Drizzle vinaigrette over potato mixture; toss gently to coat.
10
Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads.
11
Sprinkle each serving with 2 teaspoons pecans.