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

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • Thaw scallops, if frozen; set aside.

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

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

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  • 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.

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  • 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.

Tips

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

Nutrition Facts

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

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