Try this Hot Scallop and Spinach Salad recipe, or contribute your own.
Suggest a better descriptionDivide spinach leaves among 4 plates. Sprinkle crumbled cheese over. Rinse scallops and pat dry; cut large sea scallops in half horizontally. Heat olive oil in large frying pan over high heat. When hot, add half the scallops and cook, stirring often, until opaque through the center (cut to test), 1-2 minutes. Lift scallops from pan and set aside. Repeat with remaining scallops, adding more oil if needed. Bring dressing to a simmer over medium heat. Arrange scallops on spinach, drizzle with hot dressing and sprinkle with nuts. Serves 4. Recipe by: Meijer Posted to MC-Recipe Digest V1 #752 by L979@aol.com on Aug 21, 1997
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 104 | ||
Calories from Fat: 13 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 37mg | 11 % | |
Sodium 180.3mg | 6 % | |
Potassium 360.6mg | 9 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.6g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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