Italian Surf And Turf Salad Rachel Ray
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb bresaola (air dried beef)2 portobella mushroom caps5 cups arugula2 celery ribs1/4 red onionJuice of 1 lemonsald and pepper5 tbsp EVOO16 scallops
Cover a serving platter or 4 individual serving plates with the bresaola slices. Set aside
Heat a large, heavy stainless-steel skillet over medium high to high heat. Pat the scallops very very dry, hen drizzle with 2 tbsp EVOO. Let the pan get HOT then add the scallps cooking 2 to 3 minutes on each side until golden and carmelized. Season the scallops lierally with salt and pepper, arrange them atop the salad and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Heat a large, heavy stainless-steel skillet over medium high to high heat. Pat the scallops very very dry, hen drizzle with 2 tbsp EVOO. Let the pan get HOT then add the scallps cooking 2 to 3 minutes on each side until golden and carmelized. Season the scallops lierally with salt and pepper, arrange them atop the salad and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 369.8
- Total Fat: 20.3 g
- Cholesterol: 69.8 mg
- Sodium: 914.4 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.8 g
- Protein: 30.3 g
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