Scallops-Beet Salad

Scallops-Beet Salad is a delicious seafood salad recipe. Key Ingredients: Fresh scallops, golden beets, fresh green beans, salad greens, fennel and walnut halves with a vinaigrette dressing. It is also a low calories, low cholesterol, low sugars, low carbohydrates, diabetic-friendly and Weight Watchers (8) PointsPlus recipe Makes (6) servings with a (2 cup) serving size for a great and delicious seafood meal. Takes about one hour from start to finish. Scallops-Beet Salad will be loved by all of your family, frienscallops-beet-saladds and guests.

Prep Time: About 20 Minutes.
Cooking Time: 40 Minutes.


Walnut Vinaigrette

1/3 cup walnut oil, (preferably roasted walnut oil).
3 tbsp sherry vinegar
1 tbsp lemon juice
1 tsp kosher salt
1/2 tsp ground black pepper


6 small golden beets (about 1 lb)
(8 oz) thin fresh green beans, trimmed
1/2 cup walnut halves, toasted (See Note below).
8 cups mixed salad greens
1 fennel bulb, cored and very thinly sliced
1/2 cup slivered fresh basil
18 dry sea scallops (about 1-1/4 lbs)
1 tbsp lemon zest
1/2 tsp ground black pepper
1 tbsp extra-virgin olive oil


For the Vinaigrette:

1. Whisk together the walnut oil, vinegar, lemon juice, salt and 1/2 tsp black pepper in a large bowl until well combined.

For the Salad:

2. Place beets in a medium size saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20 to 30 minutes. Rinse with cold water to cool slightly. Peel and slice the beets.

3. In the meantime, bring a large saucepan of water to a boil. Add the green beans and cook until tender-crisp, 3 to 6 minutes. Rinse with cold water to cool slightly. Drain and pat dry.

4. Break walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, fennel and basil to the bowl; toss to combine. Divide the salad among 6 bowls, 2 cups salad per bowl.

5. Pat scallops dry and sprinkle both sides with lemon the zest and pepper. Heat olive oil in a large cast-iron or nonstick skillet over medium-high heat. Cook the scallops until golden, 2 to 3 minutes per side. Top each salad with 3 scallops.

[To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes].

YIELD: 6 Servings.
Serving Size: (2 cups salad + 3 scallops) per serving.

Weight Watchers PointsPlus = 8
Carb Choices: 1

Diet Exchange:
2-1/2 vegetable + 1-1/2 Meat (L) + 4 Fat

Calories: 319, Total Fat: 21g, Saturated Fat: 2g, Cholesterol: 23mg, Sodium: 651mg, Carbohydrates: 19g, Sugars: 7g, Fiber: 7g, Protein: 16g

Original recipe & image from McNeil Nutritionals.

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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