Scallop And Roasted Vegetable Salad

Contains affiliate links; commissions may be earned.
As an Amazon Associate I earn from qualifying purchases.
Disclosure

Total Time:
55 minutes mins

Yields:
1 person
Recipe
Video
Rate/Comment

The secret of searing scallops with a perfectly golden brown crust, is frying them with butter. But since this is a dairy free scallop salad, I used some unflavored oil instead, and baked them in the oven. Frying results in the production of damaged, free-radical-laden fats in the fish as well as the frying oil.

Scallop And Roasted Vegetable Salad

Scallops, in addition to their delectable taste, contain a variety of nutrients: 4 oz (113 grams) provides 102 % (DV) – Vitamin B12, 90% – Iodine, 47% – protein, 45% – selenium, 16% – zinc, 10% – magnesium. They are low in calories and provide a tremendous energy source. What I like is that you can make a meal out of this scallops salad and it’s going to keep you full and satisfied.

Dressing

As for the dressing, I decided to keep it simple. I used hemp oil, salt and pepper, no dairy, gluten, sugar or nuts, but you can add some lemon juice or apple cider vinegar if you prefer some sourness. I opted for hemp oil due to its health benefits.

The oil’s fatty acids are believed to affect immune responses in the body which helps to promote healing. This is also likely due to the oil’s perfect balance of omega-6 and omega-3 fatty acids. Don’t use it as a cooking oil, it will start to smoke, change flavor and loose all it’s benefits.

Print Recipe

Scallop And Roasted Vegetable Salad

Roasted Scallop And Vegetable Salad, serve it as an appetizer or increase the recipe and serve it as a meal.

Cook Mode
Prevent your screen from going dark
Prep Time
15 minutes mins
Cook Time
30 minutes mins
0 minutes mins
Total Time
55 minutes mins
Course:
Salad
Cuisine:
All, Clean Eating
Diet:
Gluten Free, Low Lactose
Servings:
1 person
Calories:
200kcal
Author:
Olga Caz
Save Saved!

Ingredients 1x 2x 3x

½ pound frozen scallops
2 cups baby kale
handful of green beans
5 asparagus sticks
1 small sweet potato, – chopped
2 Tbsp hemp oil
¼ Tsp black pepper
¼ Tsp pink salt

Instructions

Heat the oven to 360 F.
Wash sea scallops in cold water; put on paper towels and pat with paper towels to dry.
Place the scallops in the prepared baking dish in a single layer and brush with oil of your choice. Sprinkle the scallops with salt and pepper. Do the same with sweet potato, green beans and asparagus.
Bake the sea scallops for about 15-20 minutes or until the scallops are cooked through but still moist. The sweet potato will take a little bit longer 35-40 minutes, green beans and asparagus 5-10 minutes.
When everything is cooked let them cool a little and then mix with baby kale, salt, pepper and the hemp oil.
Serve while warm!