Spinach and Scallop Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach and Scallop Salad calories by ingredient
Introduction
I was looking for something different, I wanted scallops and I didn't want the usual deep fry. So, I threw this together and I found a basic balsamic vinaigrette works best with this. I was looking for something different, I wanted scallops and I didn't want the usual deep fry. So, I threw this together and I found a basic balsamic vinaigrette works best with this.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
Directions
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.