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Howard L. Puckett Photo by: Howard L. Puckett

Spinach and Scallop Salad

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

  • Yield: Makes 8 servings


  • 2 tablespoons olive oil
  • 4 large shallots, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup pine nuts
  • 1/2 cup dried tomatoes in oil, drained and chopped
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 16 large sea scallops (about 1 pound)
  • 2 tablespoons fresh lemon juice
  • 2 (6-ounce) packages fresh baby spinach
  • Balsamic-Lemon Vinaigrette


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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Spinach and Scallop Salad Recipe