Hot scallop and spinach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fresh spinach leaves; washed and stemmed |
| 4 | ounces | Blue cheese; gorgonzol, or feta cheese, crumbled |
| 1 | pounds | Scallops |
| 2 | teaspoons | Olive oil |
| ½ | cup | Low calorie or regular Italian dressing |
| ½ | cup | Peanuts; coarsely chopped |
Directions
Divide 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@... on Aug 21, 1997