You often hear about the health benefits of eating fish and seafood. Sometimes though, it can be hard to come up with the right recipe to help incorporate seafood into your diet. In this House Works, Chef Judy Gilliard shows us a great way to use scallops. It's a dish that you'll find is not only healthy, but extremely tasty, too.

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Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue
By Chef Judy Gilliard
Servings: 8

2 pounds bay scallops, large
1/2 cup flour
1 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
4 tablespoons grapeseed oil
12 cups mixed lettuce, natural
8 ounces Roth Kase Buttermilk Blue (a tangy, creamy blue cheese, available at Open Harvest)
8 ounces dried cranberries
4 fluid ounces balsamic vinegar
salt and pepper to taste
2 lemon, sliced

Toss scallops in flour with sea salt, cayenne and black pepper. Heat olive oil in skillet and sauté on medium-hot, turning as needed, (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, cheese, cranberries, and balsamic vinegar in a mixing bowl. Toss gently with tongs.

Neatly place salad in middle of plate. Arrange scallops around top of greens. Garnish with lemon slices.

Per Serving 309 Calories; 16g Fat (46.1% calories from fat); 26g Protein; 16g Carbohydrate; 1g Dietary Fiber;

59mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.