scallop, arugula and edamame salad recipe

scallop, arugula and edamame salad

prep time: 20 minutes
cook time: 5 minutes
ready in: 25 minutes

makes: 4 servings, 8 oz. each


  • 2 Tablespoons olive oil
  • 1 lb. sea scallops (about 12 large scallops)
  • 4 Tablespoons fresh lemon juice, divided
  • 4 cups fresh arugula
  • 1 cup frozen shelled edamame, thawed*
  • 1 cup grape tomatoes, halved
  • 1 cup shredded carrots
  • 1/4 cup toasted sliced almonds or pumpkin seeds
  • 1/4 cup balsamic vinegar
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large nonstick skillet heat oil over medium-high heat. Meanwhile, pat scallops dry with paper towels. Working in batches if needed, place scallops in skillet. Cook 2–3 minutes per side or until golden brown. Drizzle scallops with 2 tablespoons of the lemon juice and remove skillet from heat.
  2. In a large bowl combine arugula, edamame, tomatoes, carrots and almonds; toss to combine. Place salad on 4 plates. Top each salad with scallops, and drizzle with balsamic vinegar and remaining lemon juice. Season with freshly ground pepper to taste, and serve.

*Shelled edamame is available in the frozen foods section. Thaw in the microwave on HIGH about 1 minute.

Serving Suggestion: Serve with a side of crusty garlic bread.

Per serving: 280 calories, 10g fat, 1g saturated fat, 65mg cholesterol, 350mg sodium, 17g carbohydrate, 4g fiber, 6g sugars, 33g protein