Seared Scallop & Spinach Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
I lb jumbo sea scallops (10-20 per lb)1 package (10 oz) baby spinach2 medium onions1 pkg (12oz) baby bella mushrooms2 tbsp light butter (ICBINB Light Margarine also acceptable)6 oz Chardonnay divided1 tbsp Powdered Garlic1 tbsp 21 Seasoning SaluteSalt to taste
Wash and drain the mushrooms and spinach.
Slice the onions in half, then slice into strips.
Turn the stove onto medium-high and melt the light butter in a large pan. Add the mushrooms and onions and stir to coat with the butter. Add 4 oz of wine, the garlic, 21 Seasoning salute and salt to taste. Braise the veggies for about 3-5 minutes, until the onions are soft, but still have some crunch to them.
While the veggies are braising, separate the spinach into two large, shallow bowls.
Remove the veggies from the pan, but keep the "juice" in.
Turn the stove to high.
Place the scallops, liquid and all, into the pan. Braise the scallops for 90 seconds each side on high. Test "doneness" by cutting the largest scallop in half. If it is mostly opaque, they are done.
Divide the scallops between the two bowls of spinach and with the stove still on High, put the veggies back into the pan and stir. Add the final 2 oz of Chardonnay to the pan and let simmer for about 30 seconds.
Divide the veggies, sauce and all, still hot, between the two bowls and serve immediately.
Serving Size: makes two dinner portion salads
Number of Servings: 2
Recipe submitted by SparkPeople user VALKYRIEFIRE.
Slice the onions in half, then slice into strips.
Turn the stove onto medium-high and melt the light butter in a large pan. Add the mushrooms and onions and stir to coat with the butter. Add 4 oz of wine, the garlic, 21 Seasoning salute and salt to taste. Braise the veggies for about 3-5 minutes, until the onions are soft, but still have some crunch to them.
While the veggies are braising, separate the spinach into two large, shallow bowls.
Remove the veggies from the pan, but keep the "juice" in.
Turn the stove to high.
Place the scallops, liquid and all, into the pan. Braise the scallops for 90 seconds each side on high. Test "doneness" by cutting the largest scallop in half. If it is mostly opaque, they are done.
Divide the scallops between the two bowls of spinach and with the stove still on High, put the veggies back into the pan and stir. Add the final 2 oz of Chardonnay to the pan and let simmer for about 30 seconds.
Divide the veggies, sauce and all, still hot, between the two bowls and serve immediately.
Serving Size: makes two dinner portion salads
Number of Servings: 2
Recipe submitted by SparkPeople user VALKYRIEFIRE.
Nutritional Info Amount Per Serving
- Calories: 410.4
- Total Fat: 7.7 g
- Cholesterol: 74.8 mg
- Sodium: 573.9 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 6.5 g
- Protein: 46.4 g
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