This warm blend of wilted greens, tender scallops, and crunchy nuts tastes great on a cool day.




  • Thaw scallops, if frozen; set aside.

  • In a large salad bowl combine spinach, Boston or Bibb lettuce, red sweet pepper, and carrot. Set aside.

  • For dressing, in a screw-top jar combine water, lemon juice, honey, and mustard. Cover and shake well. Set aside.

  • In a large skillet heat oil over medium-high heat. Add scallops and shallots. Cook and stir for 1 to 3 minutes or until scallops are opaque. Remove scallops with slotted spoon. Add scallops to salad bowl.

  • Shake dressing again. Pour dressing into skillet. Heat just to boiling. Pour dressing mixture over mixture in salad bowl; toss gently to mix. Sprinkle with toasted chopped pecans. Serve immediately. Makes 4 servings.


Prepare spinach mixture. Cover and chill up to 6 hours. Prepare dressing. Cover and chill up to 24 hours.

Nutrition Facts

198 calories; 14 g total fat; 1 g saturated fat; 25 mg cholesterol; 228 mg sodium. 17 g carbohydrates; 14 g protein;