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If you're using frozen scallops, thaw them in an airtight container in the refrigerator for 1-3 days.
If time is short, you can unpackage the frozen scallops and place them in a colander. Immerse the colander in COLD water. Gently stir occasionally during thawing to separate scallops.
NEVER thaw seafood, fish, or meats on the kitchen counter!
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| Scallop Spinach Salad |
Ingredients
4 servings - 160 calories per serving
4 g fat per serving
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| 1/2 pound |
sea scallops |
| 8 cups |
baby spinach |
| 2 cups |
fresh mushrooms (sliced) |
| 1 cup |
carrots (shredded) |
| 4 slices |
bacon (cut into 1/2-inch pieces) |
| 1/2 tsp |
chili powder |
| 1/4 tsp |
ground red pepper |
| 1/4 cup |
chutney (snipped) |
| 1/4 cup |
water |
| 2 tsp |
dijon mustard |
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- Rinse scallops and pat dry with paper towels.
- In large bowl, toss together spinach, carrots, and mushrooms.
- In large non-stick skillet, cook bacon over medium heat until crisp.
- Drain bacon reserving 1 tbsp drippings in skillet.
- In medium bowl, combine chili powder and ground red pepper.
- Add scallops.
- Toss lightly to coat.
- Cook scallops in bacon drippings over medium heat for 1-3 minutes or until scallops turn opaque. Do not overcook!
- Remove scallops from skillet and set aside.
- Add chutney, water, and mustard to skillet.
- Cook over medium heat until hot and bubbling.
- Spoon over spinach mixture.
- Toss lightly to coat.
- Divide spinach mixture between four serving plates.
- Arrange scallops atop spinach mixture.
- Sprinkle with bacon.
- Serve while warm.
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