Recipe #4920
Nutty Spinach and Scallop Salad
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 min |
| Total: | 7 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 1-13oz (1- 400-g ) bag Irresistible jumbo scallops*
- Salt and pepper to taste
- 4 cups pre-washed baby spinach
- 2 green onions, sliced diagonally
- 1/4 cup (60 mL) dried cranberries*
- 1/4 cup (60 mL) Irresistibles pecans*
- 5 tsp. (25 mL) Irresistibles walnut oil*
- 1 (15 mL) Irresistibles pear-flavoured vinegar*
- Sunflower or daikon sprouts for garnish
Preparation
Thaw scallops according to package instructions.
Season thawed scallops with salt and pepper.
Brown scallops both sides in a grill pan, on medium, about 1 minute per side or on the barbecue. Keep warm.
In a salad bowl, combine spinach with green onions, cranberries and pecans.
Toss with walnut oil, pear-flavoured vinegar, salt and pepper.
Arrange salad in individual plates, with scallops beside it and a garnish of sprouts.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account