4 cups washed ready-to-eat salad greens

2 cups cherry tomatoes

1 cup sliced cucumber

4 tablespoons reduced-fat oil and vinegar dressing

1 tablespoon olive oil

3/4 pound fresh scallops

Salt and freshly ground black pepper

2 tablespoons chopped chives

1/2 whole wheat baguette

Add the salad greens, tomatoes and cucumber to a large bowl. Add the salad dressing and toss well. Divide the salad between two dinner plates.

Pat scallops dry with a paper towel. Heat oil in a skillet over-high heat. When smoking, add scallops and sauté on high 2 minutes, turn scallops over and sear 1 minute. Add salt and pepper to taste. Place the scallops on top of the salad, dividing them evenly. Sprinkle the chives on top. Serve with the baguette.

Yield: 2 servings.

Per serving: 439 calories (25% from fat), 12.2 g fat (1.6 g saturated, 4.6 g monounsaturated), 56 mg cholesterol, 36.9 g protein, 45.9 g carbohydrates, 6.7 g fiber, 573 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”