Spinach Salad With Scallops and Apples |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I couldn't find a good scallop and spinach salad recipe, so I googled around and this one came up. It's from a diabetic recipe site. We sautéed the scallops rather than broiling them, and added a dash of salt to the dressing. It turned out really well. Ingredients:
1 1/4 lbs sea scallops |
2 tablespoons olive oil |
1 tablespoon water |
2 tablespoons fresh lemon juice |
1 teaspoon dijon mustard |
8 cups baby spinach |
1 large tart apples, such as fuji or 1 large granny smith apple, cored and chopped |
2 tablespoons slivered almonds, toasted |
fresh ground pepper |
Directions:
1. 1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
2. 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
3. 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.
|
|