Warm Pear And Scallop Salad - cooking recipe

Ingredients

2 carrots
1 zucchini
1 potato
1 lb sea scallops
3 pears (fresh, firm)
1/2 cup chopped pecans
1/2 cup ranch dressing
7 cups salad greens
1 tomatoes

Preparation

Peel the carrots and potato. Cut the carrots, zucchini, and potato into thin strips. Core the pears and cut into 1-inch chunks. Slice the tomato into 8 slices.
In a 12-inch skillet, combine carrots, zucchini, and potato with enough cold water to cover. Heat to boiling, cover, and cook for 5 minutes.
Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
Remove pan from heat. Drain and discard liquid.
Add pears, pecans, and dressing and toss to combine.
To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.