Seared Scallop & Spinach Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Seared Scallop & Spinach Salad calories by ingredient
Introduction
This is a recreation of a dish I had at the Redondo Beach Marina while on vacation. I've tweaked it a little in order to spice it up. It's simple and easy to make and it makes you look like a gourmet chef. This is a recreation of a dish I had at the Redondo Beach Marina while on vacation. I've tweaked it a little in order to spice it up. It's simple and easy to make and it makes you look like a gourmet chef.Number of Servings: 2
Ingredients
-
I lb jumbo sea scallops (10-20 per lb)
1 package (10 oz) baby spinach
2 medium onions
1 pkg (12oz) baby bella mushrooms
2 tbsp light butter (ICBINB Light Margarine also acceptable)
6 oz Chardonnay divided
1 tbsp Powdered Garlic
1 tbsp 21 Seasoning Salute
Salt to taste
Tips
The extra "juice" goes very well with a crusty bread. However, it can be eaten just as well without something to sop up. The hot liquid wilts the spinach and the whole thing is super-tasty.
Directions
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.