Spinach Salad with Scallops, Mango, and Sugared Macadamias

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.