Spinach Salad With Scallops And Apples

Ingredients

Vegetable cooking spray as needed
1 1/4 pounds sea scallops
2 tablespoons olive oil
1 tablespoon water
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
8 cups baby spinach washed, stemmed,
drained on paper towels or spun dry
1 large tart apple cored, chopped
= (such as Fuji or Granny Smith)
2 tablespoons slivered almonds toasted
Freshly-ground black pepper to taste

Method

Preheat broiler. Lightly coat a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.

In a small cup combine the oil, water, lemon juice and mustard. Set aside.

Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Very Lean Protein, 1 Carbohydrate (1/2 fruit, 1 vegetable), 1 Fat.

Nutrition Facts: 258 calories (36% calories from fat), 27 g protein, 10 g total fat (1.2 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 47 mg cholesterol, 306 mg sodium.

Yield

4 Servings


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