Sarah's scallop, sweet potato, & spinach salad dinner
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 504.5
- Total Fat: 34.4 g
- Cholesterol: 48.0 mg
- Sodium: 388.5 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 6.5 g
- Protein: 15.6 g
View full nutritional breakdown of Sarah's scallop, sweet potato, & spinach salad dinner calories by ingredient
Number of Servings: 5
Ingredients
-
.5 Lb of scallops
.25 cup of whipped butter
old bay seasoning to taste
4 medium sweet potatoes
.5 cup- 1 cup of orange juice
.25 cup whipped butter
pumpkin pie seasoning to taste
1 packet per serving Truvia sweetner
1 bag of fresh spinach
1 small can of madarin oranges
1 small bag of chopped walnuts
2-4 tbsp Brianna's Poppyseed dressing
Directions
Potatoes- Boil or bake. Baking takes longer
Cut potatoes into large peices. Add to boiling water. Drain. Add butter, orange juice, and pumpkin pie spice. Mash
Scallops-
In a hot skillet, melt butter. Add scallops. Coat scallops with Old Bay. When brown, flip over. This does not take very long. Total on each side about 2-3 minutes. Place 1/5 of scallops atop mash.
Salad-
Rinse spinach. Put in a large bowl. Drain oranges and add to spinach. Add walnuts. Add dressing. Toss
Serving-
1-2 scoops of "mashed sweet potato"
1/5 of scallops (depending on size; sorry, but my family is 5 so everything is split this way)
1 cup of salad
Number of Servings: 5
Recipe submitted by SparkPeople user SCMGOWENS.
Cut potatoes into large peices. Add to boiling water. Drain. Add butter, orange juice, and pumpkin pie spice. Mash
Scallops-
In a hot skillet, melt butter. Add scallops. Coat scallops with Old Bay. When brown, flip over. This does not take very long. Total on each side about 2-3 minutes. Place 1/5 of scallops atop mash.
Salad-
Rinse spinach. Put in a large bowl. Drain oranges and add to spinach. Add walnuts. Add dressing. Toss
Serving-
1-2 scoops of "mashed sweet potato"
1/5 of scallops (depending on size; sorry, but my family is 5 so everything is split this way)
1 cup of salad
Number of Servings: 5
Recipe submitted by SparkPeople user SCMGOWENS.