Spinach Salad with Scallops, Mango, and Sugared Macadamias

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 23.6g
  • Carbohydrate: 28.5g
  • Fiber: 6.1g
  • Cholesterol: 37mg
  • Iron: 3.7mg
  • Sodium: 494mg
  • Calcium: 161mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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