Spinach and Scallop Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spinach, fresh, 2 bunch Scallops, raw, 16 oz Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) Zucchini, 2 cup, sliced Onions, raw, 1 medium (2-1/2" dia) Olive Oil, 3 tbsp Salt, 1 dash Pepper, black, 1 dash Goat Cheese, Soft, 1 oz
slice peppers, onion, and zucchini thinly.
1.5 tbsp of olive oil in a preheated pan and cook the veggies (season to taste) till they are browned. remove set aside.
Scallops dry off using paper towels.
Season with salt & pepper cook in same pan as veggies use the remaining oil cook till golden brown on one side and then flip cook the other side.
Place washed spinach in a large bowl (may need to cut spinach if leaves are too large),arrange and layer cooked veggies and then scallops on top to look nice.
Goat cheese sprinkle on top of the salad. I put the goat cheese in the freezer to stiffen it up a bit for easier grating.
Number of Servings: 6
Recipe submitted by SparkPeople user NTR0PY.
1.5 tbsp of olive oil in a preheated pan and cook the veggies (season to taste) till they are browned. remove set aside.
Scallops dry off using paper towels.
Season with salt & pepper cook in same pan as veggies use the remaining oil cook till golden brown on one side and then flip cook the other side.
Place washed spinach in a large bowl (may need to cut spinach if leaves are too large),arrange and layer cooked veggies and then scallops on top to look nice.
Goat cheese sprinkle on top of the salad. I put the goat cheese in the freezer to stiffen it up a bit for easier grating.
Number of Servings: 6
Recipe submitted by SparkPeople user NTR0PY.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 9.0 g
- Cholesterol: 27.1 mg
- Sodium: 258.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.2 g
- Protein: 18.0 g
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