Scallop and Spinach Salad Photo
Scallop and Spinach Salad
Yield: Makes 4 servings
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:
1.
Pat spinach dry; place in large bowl with red onion. Cover; set aside.

2.
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.

3.
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.



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


This recipe appears in: Salads

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