Spinach Salad with Scallops, Mango, and Sugared Macadamias

recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 278
Caloriesfromfat 30 %
Fat 9.3 g
Satfat 1.4 g
Monofat 5.5 g
Polyfat 1.3 g
Protein 23.6 g
Carbohydrate 28.5 g
Fiber 6.1 g
Cholesterol 37 mg
Iron 3.7 mg
Sodium 494 mg
Calcium 161 mg

Ingredients

2 tablespoons sugar
3 tablespoons water, divided
1/4 cup macadamia nuts or pecans
Cooking spray
1 1/2 cups diced peeled mango (about 1 large), divided
1/4 cup fresh lime juice
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
1/2 teaspoon poppy seeds
1 pound sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 cups packaged spinach
1 cup vertically sliced red onion

Preparation

Preheat oven to 350°.

Combine sugar and 1 tablespoon water in a saucepan; bring to a boil. Remove from heat; stir in nuts. 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; cool completely. Lightly chop; set aside.

Combine 2 tablespoons water, 1/2 cup mango, juice, ginger, and 1/8 teaspoon salt in a blender or food processor; process until smooth. Stir in poppy seeds; set dressing aside.

Sprinkle scallops with 1/4 teaspoon salt and pepper. Heat oil in a grill pan or medium nonstick skillet over medium-high heat. Add scallops; sauté 2 minutes on each side. Remove from pan.

Arrange 2 cups spinach on each of 4 plates. Top each serving with 3 ounces scallops, 1/4 cup mango, and 1/4 cup onion. Drizzle each serving with 3 tablespoons dressing; sprinkle with 1 tablespoon nut mixture.

Marianne Marinelli,

Cooking Light

June 1999
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