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Photo: Victor Protasio
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsfinely chopped shallot2tablespoonswhite-wine vinegar1teaspoonDijon mustard5tablespoonsextra-virgin olive oil, divided2headsescarole or frisée, chopped (about 4 cups)1large headgreen-leaf lettuce, chopped (about 6 cups)⅓cupdiced pancetta2tablespoonsnonpareil capers, rinsed and patted dry12ouncessea scallops, patted dry½teaspooncracked pepper, divided
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsfinely chopped shallot
2tablespoonswhite-wine vinegar
1teaspoonDijon mustard
5tablespoonsextra-virgin olive oil, divided
2headsescarole or frisée, chopped (about 4 cups)
1large headgreen-leaf lettuce, chopped (about 6 cups)
⅓cupdiced pancetta
2tablespoonsnonpareil capers, rinsed and patted dry
12ouncessea scallops, patted dry
½teaspooncracked pepper, divided
DirectionsWhisk shallot, vinegar and mustard together in a small bowl. Slowly whisk in 2 tablespoons oil; set aside. Add escarole (or frisée) and lettuce to a large heatproof bowl; set aside.Add pancetta to a cold medium skillet; place over medium heat. Cook, stirring occasionally, until the pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the pancetta to a paper-towel-lined plate. Do not wipe the pan.Add 2 tablespoons oil to the pan and increase the heat to medium-high. Add capers; cook, stirring often, until the capers are crispy and some have broken open, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Pour the hot oil from the pan over the lettuces, tossing to combine. (The greens will wilt slightly.)Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, undisturbed, until golden brown, about 3 minutes per side. Remove from heat.Add the shallot dressing, pancetta and fried capers to the lettuces and gently toss to combine. Arrange the salad on individual plates or a platter and top with the scallops. Sprinkle with the remaining 1/4 teaspoon pepper.Originally appeared: EatingWell.com, May 2021
Directions
Whisk shallot, vinegar and mustard together in a small bowl. Slowly whisk in 2 tablespoons oil; set aside. Add escarole (or frisée) and lettuce to a large heatproof bowl; set aside.Add pancetta to a cold medium skillet; place over medium heat. Cook, stirring occasionally, until the pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the pancetta to a paper-towel-lined plate. Do not wipe the pan.Add 2 tablespoons oil to the pan and increase the heat to medium-high. Add capers; cook, stirring often, until the capers are crispy and some have broken open, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Pour the hot oil from the pan over the lettuces, tossing to combine. (The greens will wilt slightly.)Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, undisturbed, until golden brown, about 3 minutes per side. Remove from heat.Add the shallot dressing, pancetta and fried capers to the lettuces and gently toss to combine. Arrange the salad on individual plates or a platter and top with the scallops. Sprinkle with the remaining 1/4 teaspoon pepper.
Whisk shallot, vinegar and mustard together in a small bowl. Slowly whisk in 2 tablespoons oil; set aside. Add escarole (or frisée) and lettuce to a large heatproof bowl; set aside.
Add pancetta to a cold medium skillet; place over medium heat. Cook, stirring occasionally, until the pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or tongs, transfer the pancetta to a paper-towel-lined plate. Do not wipe the pan.
Add 2 tablespoons oil to the pan and increase the heat to medium-high. Add capers; cook, stirring often, until the capers are crispy and some have broken open, 2 to 3 minutes. Using a slotted spoon or tongs, transfer the capers to the plate with the pancetta. Pour the hot oil from the pan over the lettuces, tossing to combine. (The greens will wilt slightly.)
Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Sprinkle scallops with 1/4 teaspoon cracked pepper and cook, undisturbed, until golden brown, about 3 minutes per side. Remove from heat.
Add the shallot dressing, pancetta and fried capers to the lettuces and gently toss to combine. Arrange the salad on individual plates or a platter and top with the scallops. Sprinkle with the remaining 1/4 teaspoon pepper.
Originally appeared: EatingWell.com, May 2021
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Nutrition Facts(per serving)313Calories21gFat15gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
