Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoons oil until firm and opaque. Remove and keep warm. In the same skillet, combine the chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened.
Divide salad greens among four plates; top with carrots, tomato and scallops. Drizzle with dressing.
Per Serving: 251 Calories; 8g Fat (29.7% calories from fat); 1g Saturated Fat; 30g Protein; 14g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 445mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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