Seared Digby Scallop Caesar Salad with Low Fat Dressing
Elevate your salad game with this Seared Digby Scallop Caesar Salad with Low Fat Dressing—a refreshing twist on a classic favorite! Featuring tender, golden-browned Digby scallops as the star, this dish pairs them with crisp romaine lettuce, homemade whole-grain garlic croutons, and a creamy yet light Greek yogurt-based Caesar dressing. The dressing delivers all the zesty, umami-rich flavors you love, thanks to a blend of Dijon mustard, anchovy paste, and a touch of honey, without the guilt of heavy cream. Easy to prepare in under 30 minutes, this salad offers a gourmet touch perfect for lunch, dinner, or entertaining. Topped with a sprinkle of Parmesan cheese, it’s a healthy, protein-packed creation sure to impress!
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Recipe Information
Ingredients
- 12 large Digby scallops
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Freshly ground black pepper
- 2 hearts Romaine lettuce
- 2 tablespoons Parmesan cheese
- 0.5 Whole grain baguette
- 1 clove Garlic
- 0.5 cups Plain Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Worcestershire sauce
- 0.5 teaspoons Anchovy paste
- 1 teaspoon Honey
- 2 tablespoons Water
- 1 as needed Cooking spray
Instructions
Prepare the scallops by patting them dry with paper towels. Season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer without crowding the pan.
Sear the scallops for 2-3 minutes on one side until golden brown. Flip them carefully and cook for an additional 1-2 minutes. Remove from heat and set aside.
Preheat the oven to 375°F (190°C). Slice the whole grain baguette into 1-inch cubes to make croutons. Toss them with 1 tablespoon of olive oil and minced garlic.
Spread the bread cubes on a baking sheet lined with parchment paper and bake for 7-10 minutes, flipping halfway, until golden and crisp. Set aside to cool.
To make the low-fat Caesar dressing, whisk together Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, honey, and water in a small bowl until smooth. Adjust seasoning as needed.
Wash and chop the romaine hearts into bite-sized pieces. Pat dry and divide evenly across four plates or a large platter.
Top the romaine with the cooled croutons, seared scallops, and a sprinkle of Parmesan cheese.
Drizzle the low-fat dressing over the salad evenly. Serve immediately and enjoy!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
