Warm Scallop Caesar Salad
Warm Scallop Caesar Salad is the perfect easy recipe when you’re watching your carbs but want a treat, and this is super quick to make.
This Warm Scallop Caesar Salad can help you start the year out right. If you’re one of the people who’s planning to start a healthier way of eating in the new year, you’re in good company; literally millions of people will start a diet in the month of January. Even though I’m pretty committed to carb conscious eating all year, I’ve indulged a little during the holidays, so I’ll be watching what I eat more carefully for a few weeks. And this is a perfect time for cutting carbs, or for anyone who’s a South Beach Dieter, this is a perfect recipe for Phase One.
This ability to do a quick diet tune-up if you need to was why I wrote ten reasons I love the South Beach Diet when I was strictly following that. For all my readers who might be starting South Beach or another type of carb-conscious diet this month, I think you’ll be amazed to see all the delicious-looking food you can eat!
This Warm Scallop Caesar Salad certainly didn’t taste like diet food. Scallops are one of my very favorite types of seafood, and once you master the trick of cooking them (cook quickly and for a very short time) they’re a fast, tasty treat. I live where fresh scallops are prohibitively expensive, so these are frozen ones from my beloved Costco, thawed in the refrigerator for a day before I cooked them.
I also used purchased Cardini’s Caesar dressing here, which means this recipe has less than five ingredients and can be classified as one of my Five Ingredient Recipes. It just doesn’t get any better than this for delicious and easy. And here’s another yummy recipe using Costco scallops. That one is also pretty low in carbs, even though there’s the tiniest bit of flour. You could skip the flour if you wanted.
More Low-Carb Recipes:
- 8 large sea scallops
- 4 cups washed romaine lettuce (or a bit more)
- 2 tsp. olive oil
- 1 T water (for larger pan use 2 T)
- 3 T Caesar Salad Dressing
- 1 tsp. fresh lemon juice
- Use a heavy pan which heats evenly. Pans that aren’t non-stick will give the best browning, and be sure to choose a pan where scallops can be cooked in a single layer.
- Heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, probably not more than 2 minutes per side. Don’t have the heat too high or the scallops will release moisture and won’t brown properly. (Scallops are better slightly underdone than overdone, so don’t overcook! There is a good discussion of how to cook scallops here.)
- While scallops cook, assemble lettuce on two serving plates. Place four scallops on top of lettuce on each plate.
- Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat.
- Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve. Top with fresh ground black pepper if desired.
I used my favorite Caesar dressing, Cardini’s Caesar (affiliate link), for this recipe.
Amount Per Serving: Calories: 234Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 30mgSodium: 621mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 12g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Warm Scallop Caesar Salad is a good dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Seafood Recipes or Salad Recipes to find more ideas like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.