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Scallop and Jicama Salad
Ingredients
- 1/2 cup chopped bacon
- 3 lb. bay scallops
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 Tbsp. fresh lemon juice
- 3 cups julienne jicama
- 2 cups arugula
- 1-1/2 cups diced tomatoes
- 3/4 cup chopped cilantro
- 1/4 cup thinly sliced fresh basil
- 1/4 cup sliced green onion
- 1/4 cup thinly sliced red onion
Directions
- 1. Cook bacon in skillet on medium heat until brown and crisp. Remove bacon and drain on paper towels. Set aside. Reserve drippings in skillet.
- 2. Sauté scallops in drippings on medium-high heat 4 to 5 minutes, turning scallops after 2 minutes, until cooked through. Set aside.
- 3. Combine olive oil, lime and lemon juices.
- 4. Toss jicama, arugula, tomatoes, cilantro, basil and onions with olive oil-juice mixture. Gently stir in scallops.
- 5. Divide mixture evenly among 8 plates. Sprinkle with bacon before serving.
- Nutritional information per serving: Calories 419; Total Fat 12g; Saturated Fat 2g; Trans Fat 0;
- Cholesterol 139mg; Sodium 792mg; Total Carbohydrate 18g; Dietary Fiber 3g; Total Sugars 3g; Protein 58g
