Scallop and Spinach Salad
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Scallop and Spinach Salad
YIELD Makes 4 servings
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The combination of scallops, blue cheese and toasted walnuts turn the familiar spinach salad into a delicious new creation.
INGREDIENTS
| 1 | package (10 ounces) spinach leaves, washed, stemmed and torn |
| 3 | thin slices red onion, halved and separated |
| 12 | ounces sea scallops |
| 1/8 | teaspoon ground red pepper |
| 1/8 | teaspoon paprika |
| Nonstick cooking spray | |
| 1/2 | cup fat-free Italian salad dressing |
| 1/4 | cup crumbled blue cheese |
| 2 | tablespoons toasted walnuts |
PREPARATION:
- Pat spinach dry; place in large bowl with red onion. Cover; set aside.
- Rinse scallops. Cut in half horizontally (to make 2 thin rounds); pat dry. Sprinkle top sides lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of scallops, seasoned sides down, in single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes or until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.
- Place dressing in small saucepan; bring to a boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallops on top of spinach; sprinkle with blue cheese and walnuts.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 660 mg |
| Protein | 24 g |
| Fiber | 2 g |
| Carbohydrate | 6 g |
| Cholesterol | 50 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 29 % |
| Calories | 169 |
DIETARY EXCHANGE:
| Meat | 3 |
| Vegetable | 1 |
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