Gusteau Scallop and Pineapple Salad
Cook time – 13 min

- Total time
- 33 minutes
- Preparation time
- 20 minutes
- Calories
- 189
- Portions
- 4
Directions
- Preheat oven to 450°F; spray a rimmed baking pan with nonstick cooking spray.
- Place plantains in single layer on a microwave-safe plate; heat in microwave oven on high 3 minutes or until tender. Place 1 plantain piece, cut side down, on cutting board and smash with bottom of a glass; repeat with remaining plantain pieces. Place plantains in single layer on prepared pan; spray with nonstick cooking spray, and sprinkle with ¼ teaspoon each salt and pepper. Bake plantains 12 minutes or until golden brown, turning once and spraying with nonstick cooking spray halfway through baking.
- Sprinkle scallops with ¼ teaspoon pepper and arrange in single layer in a large skillet; add oil and heat over medium-low heat 3 minutes or until small bubbles form. Cook 10 minutes or until scallops turn opaque throughout and internal temperature reaches 145°F, reducing heat, if necessary, to maintain gentle bubbles; use a spoon to occasionally ladle oil over scallops throughout cooking. Transfer scallops to a paper towel-lined plate; reserve 2 tablespoons cooking oil.
- Toss spring mix, pineapple, pomegranate seeds, almonds, vinegar, remaining ¼ teaspoon each salt and pepper, and 1 tablespoon reserved cooking oil in a large bowl. Makes about 3 cups.
- Serve salad topped with plantains and scallops drizzled with remaining 1 tablespoon cooking oil, if desired.
Tips & Tricks
Shrimp can be used in addition to or in place of scallops; for added flavor, add sprigs of fresh thyme, garlic cloves and/or crushed red pepper flakes to the poaching oil.
Plantains are usually sold when they’re unripe and green in color. Purchase plantains about 3 to 4 days in advance and store at room temperature to allow time to ripen and turn yellow.
Ingredients
- 1 ripe yellow DOLE® Plantain, peeled and cut crosswise into 8 (1-inch-thick) pieces
- ½ teaspoon salt
- ¾ teaspoon black pepper
- 8 fresh dry or frozen large sea scallops, thawed if necessary, patted dry (about 9 ounces)
- ½ cup extra virgin olive oil
- 3 cups packed DOLE® Spring Mix
- ½ cup finely chopped DOLE® Pineapple
- ¼ cup pomegranate seeds
- ¼ cup sliced almonds
- 1 tablespoon Champagne vinegar or white wine vinegar
Allergens: Tree Nuts, Shellfish
Nutritional Facts
4 Serving Per Container | |
Serving Size | 2 scallops, 2 plantains, ¾ cup salad |
Calories | 189 |
Entries | Daily value in %* |
---|---|
Total Fat (8 g) | 11% |
Saturated Fat (1 g) | 4% |
Polyunsaturated (2 g) | |
Monounsaturated (5 g) | |
Cholesterol (13 mg) | 4% |
Sodium (529 mg) | 23% |
Total Carbohydrate (22 g) | 8% |
Dietary Fiber (3 g) | 10% |
Total Sugars (10 g) | |
Protein (9 g) | |
Calcium | 2% |
Iron | 6% |
Magnesium | 10% |
Manganese | 15% |
Phosphorus | 20% |
Potassium (408 mg) | 9% |
Thiamin | 6% |
Vitamin A | 8% |
Vitamin B6 | 10% |
Vitamin C | 20% |
Vitamin E | 10% |
*The % Daily Value (DV) 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.