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Warm Scallop And Spinach Salad

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For dressing
  Shallots 2 , minced
  Defatted chicken stock 2 Tablespoon
  Lemon juice 1 Tablespoon
  Extra virgin olive oil 2 Teaspoon
For salad
  Scallops 1 1⁄2 Pound
  Balsamic vinegar 1 Tablespoon
  Baby spinach leaves 8 Cup (128 tbs)

To make the dressing: In a small bowl, whisk together the the shallots, stock and lemon juice.
Gradually whisk in the oil.
To make the salad: Heat the oil in a large no-stick frying pan over medium heat.
Add the scallops and cook for 1 to 2 minutes, or until golden and just cooked through.
Transfer the scallops to a platter.
Add the stock and boil for 1 minute.
Add the vinegar and boil until the liquid is reduced to a glaze, about 30 seconds.
Return the scallops to the frying pan and stir to coat with the glaze.
Toss the spinach with enough dressing to coat the leaves; top with the scallops.
Pass the remaining dressing.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 853 Calories from Fat 139

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 224.6 mg74.9%

Sodium 1525.7 mg63.6%

Total Carbohydrates 44 g14.7%

Dietary Fiber 0.06 g0.24%

Sugars 7.9 g

Protein 127 g253.6%

Vitamin A 603.4% Vitamin C 264.8%

Calcium 62.4% Iron 74.7%

*Based on a 2000 Calorie diet

Warm Scallop And Spinach Salad Recipe