Warm Spinach and Scallop Salad

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

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Warm Spinach and Scallop Salad

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Directions

  1. Thaw scallops, if frozen; set aside.
  2. In a large salad bowl combine spinach, Boston or Bibb lettuce, red sweet pepper, and carrot. Set aside.
  3. For dressing, in a screw-top jar combine water, lemon juice, honey, and mustard. Cover and shake well. Set aside.
  4. 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.
  5. 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.

From the Test Kitchen

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

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Nutrition Facts (Warm Spinach and Scallop Salad)

  • Per serving:
  • 198 kcal ,
  • 14 g fat
  • (1 g sat. fat ,
  • 25 mg chol. ,
  • 228 mg sodium ,
  • 17 g carb. ,
  • 14 g pro.
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