Make your salad Mediterranean by serving grilled scallops over a bed of fresh spinach tossed in lemon vinaigrette, and topping with a savory mixture of pine nuts and sun-dried tomatoes.
Coastal Living MARCH 2004
Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.
Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.
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