Festive Cabbage Salad with Bacon-Wrapped Scallops

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A medley of harmonious flavours and textures from the get-go – from the maple sweet bacon and the silkiness of scallops, right down to a crunchy two-colour slaw.

Tags: Easy, One Hour, Salads, Entrées, Lunches, Pork, Shellfish, Vegetables, Fry, For the Holidays, New Years
Serves: 4
Skill level: Easy
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


1/2 cup (125 mL) grape tomatoes, cut in half
1/4 cup (50 mL) PC Ranch Dressing & Dip
1 pkg (390 g) PC Bacon Wrapped Nova Scotian Sea Scallops
4 pieces Napa cabbage whole leaves, ends trimmed
2 cups (500 mL) Napa cabbage thinly sliced
2 cups (500 mL) red cabbage thinly sliced
4 lemon wedges


  1. Place one whole cabbage leaf on each of four plates. Stir together sliced Napa cabbage, red cabbage, tomatoes and dressing. Divide among whole leaves.
  2. Cook scallops according to package directions.
  3. Place hot scallops on top of salad, dividing evenly among plates. Garnish with lemon wedge.

Chef's Tips

PC Bacon-Wrapped Scallops right out of the oven will give a hot contrast to the cool, crisp slaw.

Nutritional Information

Calories 330 Cal
Fat 24 g
Sodium 610 mg
Carbohydrate 9 g
Fibre 2 g
Protein 20 g