Tomato and Scallop Salad

Tomato and Scallop Salad
Tomato and Scallop Salad

Tomato and Scallop Salad

  1. 4 ripe tomatoes, cut into thick slices

  2. 1 lb. scallops

  3. 1/4 cup red onion, chopped

  4. 1/2 cup feta cheese, crumbled

  5. 2 Tbsp. balsamic vinegar

  6. 1/4 cup cup fresh parsley, chopped

  7. 1/4 cup fresh basil, chopped

  8. 1 small garlic clove

  9. 1/2 cup Giant Eagle olive oil, divided

  10. Salt and pepper, to taste

Prep Time: 00:20

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 4 ripe tomatoes, cut into thick slices
  • 1 lb. scallops
  • 1/4 cup red onion, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 Tbsp. balsamic vinegar
  • 1/4 cup cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 small garlic clove
  • 1/2 cup Giant Eagle olive oil, divided
  • Salt and pepper, to taste

Recipe Directions:

Preheat the broiler. Arrange scallops on broiler pan, drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper, if desired. Place into broiler for about 1-1/2 minutes, or until scallops are white. Do not overcook. In a small bowl, combine vinegar, parsley, basil and garlic. Slowly add remaining olive oil, whisking until the ingredients are emulsified (thoroughly blended). Divide the tomatoes, scallops, onions and feta cheese among four plates. Drizzle the vinaigrette over the salads and serve immediately.

Serving per recipe:

4