Using a paper towels, pat scallops dry and transfer to a plate. Season with salt and pepper and
Place a medium skillet on the stove over a medium-high heat and add 2 tablespoons oil. When
the oil is shimmering, add scallops and sear until lightly browned on one side, about 2 to 3
minutes. Using tongs, turn the scallops and continue cooking until the center is slightly opaque,
about 2 to 3 minutes more. Transfer the cooked scallops to a warm plate, tent with foil and set
Return the skillet to the stove over a medium heat. Add the shallot and cook until tender, about
1 minute. Add the apple cider, bring to a simmer and cook until reduce by half, about 3 minutes.
Using a whisk, stir in mustard and cider vinegar. Add oil in a slow stream until combined. Taste
and season with salt and pepper.
Place the spinach in a medium bowl, add enough cider vinaigrette to coat the leaves and toss
until well combined.
To serve: Divide the spinach leaves between 4 plates or a platter. Arrange the scallops over the
leaves, drizzle lightly with a little more vinaigrette and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 14162.3mg||488 %|
|Potassium 39.4mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.6g|
|Protein 0.2g||0 %|
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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: 12
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