Scallop and Spinach Salad
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Scallop and Spinach Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/scallop-and-spinach-salad-recipe.htm> 20 August 2008.
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
