Warm Spinach and Scallop Salad
This warm blend of wilted greens, tender scallops, and crunchy nuts tastes great on a cool day.
Ingredients
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12 ounces fresh or frozen bay scallops
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4 cups torn fresh spinach (5 ounces)
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4 cups torn Boston or Bibb lettuce (about 6 ounces)
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1 small red sweet pepper, cut into thin strips (1/2 cup)
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1/2 medium carrot, shredded (1/4 cup)
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3 tablespoons water
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2 tablespoons lemon juice
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2 tablespoons honey
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1 tablespoon prepared mustard
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2 tablespoons cooking oil
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2 tablespoons finely chopped shallots
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1/4 cup chopped pecans, toasted
Directions
1.
Thaw scallops, if frozen; set aside.
2.
In a large salad bowl combine spinach, Boston or Bibb lettuce, red sweet pepper, and carrot. Set aside.
3.
For dressing, in a screw-top jar combine water, lemon juice, honey, and mustard. Cover and shake well. Set aside.
4.
In a large skillet heat oil over medium-high heat. Add scallops and shallots. Cook and stir for 1 to 3 minutes or until scallops are opaque. Remove scallops with slotted spoon. Add scallops to salad bowl.
5.
Shake dressing again. Pour dressing into skillet. Heat just to boiling. Pour dressing mixture over mixture in salad bowl; toss gently to mix. Sprinkle with toasted chopped pecans. Serve immediately. Makes 4 servings.
Make-Ahead Tip
Prepare spinach mixture. Cover and chill up to 6 hours. Prepare dressing. Cover and chill up to 24 hours.
Nutrition information
Calories 198, Total Fat 14 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 228 mg, Carbohydrate 17 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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