Warm Pear And Scallop Salad

• 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

1. 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.
2. 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.
3. Add scallops. Cook 2-3 minutes, until scallops are opaque throughout.
4. Remove pan from heat. Drain and discard liquid.
5. Add pears, pecans, and dressing and toss to combine.
6. To serve, divide the salad greens on 4 individual serving plates. Top each with 1/4 of the scallop mixture and 2 tomato slices.

carrots, zucchini, potato, scallops, pecans, ranch dressing, salad greens, tomatoes

Taken from www.food.com/recipe/warm-pear-and-scallop-salad-322061 (may not work)