Print
ShareThis
Grilled Marinated Chicken
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
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
