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|
|Nonstick cooking spray|
|1/2||cup fat-free Italian salad dressing|
|1/4||cup crumbled blue cheese|
|2||tablespoons toasted walnuts|
- 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.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||29 %|
Check out more recipes for Salads