Spinach and Scallop Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make your salad Mediterranean by serving grilled scallops over a bed of fresh spinach tossed in lemon vinaigrette, and topping with a savory mixture of pine nuts and sun-dried tomatoes. Ingredients:
2 tablespoons olive oil |
4 large shallots, chopped |
1 bunch green onions, chopped |
1/2 cup pine nuts |
1/2 cup dried tomatoes in oil, drained and chopped |
1 tablespoon minced garlic |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
16 large sea scallops (about 1 pound) |
2 tablespoons fresh lemon juice |
2 (6-ounce) packages fresh baby spinach |
balsamic-lemon vinaigrette |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.
2. Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
3. Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.
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