Thu, May 24 2012

Spinach Salad with Scallops

Ingredients
12 sea scallops 2 tablespoons lemon juice Salt and pepper to taste 1/2 teaspoon Dijon mustard 3 tablespoons white wine vinegar 4 tablespoons olive oil 1 pinch sugar 2 tablespoons butter 1 tablespoon parsley, finely chopped 4 ounces baby spinach, washed 4 ounces cherry tomatoes, washed
Nutrition Information
Serving Size 1 (212g) Recipe makes 4 servings Calories 196 Calories from Fat 72 (36%) Amount Per Serving %DV Total Fat 8.0g 12% Saturated Fat 1.0g 5% Monounsaturated Fat 1.9g Polyunsaturated Fat 4.2g Trans Fat 0.0g Cholesterol 37mg 12% Sodium 248mg 10% Potassium 809mg 23% Total Carbohydrate 9.6g 3% Dietary Fiber 2.0g 8% Sugars 0.9g Protein 21.6g 43%
Votes
0
Rating
Submit reviewRecommendPrintReport
Rating
0 vote
Favoured:
0
  1. Drizzle scallops with lemon juice. Sprinkle salt and pepper to taste.
  2. Whisk together the mustard, vinegar, olive oil, salt, pepper and sugar.
  3. In a frying pan, heat butter; add cherry tomatoes and scallops and sauté 2-4 minutes. Let cool.
  4. In a bowl, combine spinach, parsley, tomatoes, scallops and dressing. Mix well and distribute salad mix equally on plates.
Images (1)
Reviews (0)

Be the first to review this listing!