TLC Cooking "Scallop and Spinach Salad"

Scallop and Spinach Salad

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:

DIETARY EXCHANGE:

Meat	3
Vegetable	1

If you're looking for a great main dish, try this recipe for Christine's meatloaf from Sister Waves.

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