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Scallop and Spinach Salad

Scallop and Spinach Salad

Scallop and Spinach Salad

The combination of scallops, blue cheese and toasted walnuts turn the familiar spinach salad into a delicious new creation.


Makes 4 servings


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


  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

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