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–+ servings
Scallops on a plate with greens and peppers, served as an antipasti salad.
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5 from 1 vote

Scallop Pepper Antipasti Salad

Gourmet scallop and pepper antipasti salad is effortlessly elegant - a five star dish anyone can make in under 15 minutes!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Salads
Cuisine: American
Keyword: easy dinner, healthy salad, lunch, main dish, pescatarian, salad, scallops, seafood salad
Servings: 3
Author: Courtney O'Dell

Equipment

Ingredients

  • 1 lb scallops patted dry
  • 2 tbsp ghee
  • salt and pepper to taste
  • 3 cups sunflower sprouts
  • 6 piquillo peppers drained of oil and diced
  • ¼ cup roasted garlic in olive oil

Instructions

  • In a large, heavy pan on high heat, melt ghee.
  • Salt and pepper scallops.
  • Add to pan and heat on high until well caramelized on each side, about 4 minutes a side.
  • Add sunflower sprouts to three different plates or bowls.
  • Add diced peppers and garlic to each bowl, and drizzle with the oil garlic was sitting in.
  • When scallops are caramelized on each side, remove and immediately plate on top of greens.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 24g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 1114mg | Fiber: 3g | Sugar: 6g

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