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pan seared scallops sprinkled with pink berry pepper over mixed lettuce, with pomegranate seeds, red onion and red beets cut in heart shapes all around a white plate. A gold colored fork and knife on the side of the plate.

Pan Seared Scallops Romantic Dinner Salad

gohealthywithbea
A salad with pan seared scallops for an easy romantic dinner at home
5 from 2 votes
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Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Salad, Starter
Cuisine French
Servings 2 people
Calories 221 kcal

Ingredients
 
 

  • 8 scallops
  • 1 large cooked red beet
  • 70 gram mixed baby leaf salad
  • 3 Tablespoon pomegranate seeds
  • ½ red onion
  • Pinch of sea salt
  • Pinch of ground pink peppercorn (omit if you are on AIP)
  • 2 Tablespoon extra virgin olive oil
  • 1 Tablespoon apple cider vinegar (or balsamic vinegar)

Instructions
 

  • Prepare dressing by combining olive oil and apple cider vinegar in a bowl. 
  • Prepare two plates. In the center of each plate spread half of the mixed baby lettuce. Then add the sliced red onion.
  • Cut the red beet in 0.4 inches (1 cm) slices.
  • In each beet slice, cut out hearts using a heart shaped cookie cutter.
  • Decorate the outer side of each plate with beetroot hearts. 
  • Sprinkle half of the pomegranate arils/seeds on each plate. Set aside.
  • Preheat a skillet over medium high heat.
  • In the meantime, pat the scallops dry with a paper towel. Sprinkle the scallops with sea salt.
  • When the pan is hot, add the olive oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes undisturbed on the first side.
  • When the scallops are mostly opaque and start to get a nice golden color, flip them over with a pair of tongs.
  • Let the scallops cook for 2 more minutes undisturbed.
  • Once cooked, add them to your plates.
  • Sprinkle scallops with ground pink peppercorn for both taste and color (omit this step if you are on AIP).
  • To finish off the salad, drizzle it with dressing. Serve immediately.
    Bon appétit!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 221kcalCarbohydrates: 14gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 14mgSodium: 279mgPotassium: 424mgFiber: 3gSugar: 7gVitamin A: 2608IUVitamin C: 10mgCalcium: 32mgIron: 1mg
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