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Nutritional Information
Calories 278
Fat 9.3g
Carbohydrates 28.5g
Fiber 6.1g
Cholesterol 37.0mg
Sodium 161.0mg
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Spinach Salad With Scallops, Mango And Sugared Macadamia Nuts
Ingredients
2 tablespoons sugar (aisle #11)
3 tablespoons water, divided
1/4 cup chopped macadamia nuts (aisle #11)
Cooking spray of your choice (aisle #11)
1 ½ cups diced peeled mango, divided, about 1 large (produce department)
1/4 cup fresh lime juice (produce department or aisle # 2)
½ teaspoon grated fresh peeled ginger (produce department)
1/8 teaspoon salt (aisle # 11)
½ teaspoon poppy seeds (spice rack end of aisle # 11)
1 pound Foley fresh sea scallops (service seafood department)
1/4 teaspoon salt (aisle # 11)
1/8 teaspoon black pepper (spice rack end of aisle # 11)
1 teaspoon vegetable oil (aisle # 11)
8 cups fresh spinach, stemmed and washed (produce department)
1 cup vertically cut red onion (produce department)
Directions
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1. Preheat oven to 350 degrees.
2. Combine sugar and 1 tablespoon of water in a medium saucepan and bring to a boil. Remove from heat and stir in nuts.
3. Spread nut mixture onto a baking sheet coated with cooking spray. Bake at 350 for 10 minutes. Immediately scrape onto a sheet of foil coated with cooking spray. Spread evenly and cool completely.
4. Combine 2 tablespoons of water, ½ cup of mango, juice, ginger and 1/8 teaspoon salt in a blender or food processor, process/blend until smooth. Stir in poppy seeds and set dressing aside.
5. Sprinkle scallops with 1/4 teaspoon salt and pepper. Heat oil in a grill pan or medium non stick skillet over medium high heat. Add scallops and saute for 2 minutes on each side or until done, remove from pan and set aside.
6. Arrange 2 cups of fresh spinach on each of 4 plates. Top each serving with 1/4 of scallops, 1/4 cup mango, 1/4 cup red onion. Drizzle each serving with 3 tablespoons of dressing and sprinkle each serving with 1 tablespoon of macadamia nut mixture.
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Servings
Serves 4
Time To Cook
Total = 40 Minutes
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