Miso Scallop Salad | Connie Costello Health Coach

Miso Scallop Salad

Miso Scallop Salad

Scallops are heart healthy, have a soft fleshy texture and a mildly sweet taste. They are abundant in protein making them a perfect topping for an all veggie salad. The salty and savory miso adds an oriental flair and provides a host of beneficial bacteria for your gut.

Miso Scallop Salad


  • Serves 4
  • 1 tablespoon coconut oil
  • 1 pound scallop
  • 5 ounce mixed greens
  • 1 cup snow peas, trimmed and cut into matchsticks
  • 2 radishes, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 2 scallions, thinly sliced
  • Handful of sprouts
Miso Dressing

  • 3 tablespoons white miso
  • 2 tablespoon rice vinegar
  • 3 tablespoons water
In a medium skillet, over medium high temperature, heat oil. Add scallops and cook, turning once, for 4 to 6 minutes, depending on thickness.
In a salad bowl toss greens, snow peas, radishes, carrots and scallions. Add dressing and toss to combine. Top with warm scallops.
Dressing: In a small bowl or glass jar mix together miso, rice vinegar and water. Dressing will be thick, add water to reach desired consistency.

No comments yet.

Leave a Reply