I've decided that I prefer scallops seared in a pan rather than grilled so I went looking for a recipe for seared scallops that might make up for our fruit and vegetable deficiency of the last few days. B recently rediscovered mango, so this Cooking Light recipe fit the bill. I modified it a bit (salt on the nuts, olive oil and cilantro instead of salt in the dressing, and a ripe avocado that begged to be included).
Spinach Salad with Scallops, Mango, Avocado and Sugar-salted Macadamia Nuts
For the Sugar-salted Macadamia Nuts:
- 2 tablespoons sugar
- 3 tablespoons water, divided
- 1/4 cup macadamia nuts
- 1/8 teaspoon kosher salt
- Cooking spray
- 1 1/2 cups sliced peeled mango, divided
- 1/4 cup fresh lime juice
- 1/2 teaspoon grated peeled fresh ginger
- 1 teaspoon cilantro
- 1 tablespoon extra virgin olive oil
- 1 pound sea scallops
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 cups packaged spinach
- 1 cup diced avocado
- 1/2 cup thinly sliced red onion
- Preheat the oven to 350°.
- Combine the sugar and 1 tablespoon water in a saucepan; bring to a boil. Remove from heat and stir in the macadamia nuts.
- Spread the nuts onto a baking sheet coated with cooking spray and sprinkle with salt.
- Bake at 350° for 10 minutes.
- Immediately scrape onto a sheet of foil coated with cooking spray. Spread the nuts evenly on the foil and cool completely. Lightly chop, then set aside.
- Combine 2 tablespoons of the water with 1/2 cup mango, lime juice, olive oil, ginger, and cilantro in a mini food processor. Process until smooth. Set dressing aside.
- Sprinkle scallops with 1/4 teaspoon salt and pepper.
- Heat the vegetable oil in a medium nonstick skillet over medium-high heat.
- Add the scallops; searing for 2 minutes on each side. Be careful not to overcook!
- Arrange 2 cups spinach on each of 4 plates. Top each serving with 3 ounces scallops, 1/4 cup mango,1/4 cup avocado and 1/4 cup onion. Drizzle each serving with 3 tablespoons dressing; sprinkle with 1 tablespoon nut mixture.
Prep time: 30 minutes
Cook time: 5 minutes
I thought the salad was a great combination of tastes and textures -- sweet and savory, crisp, crusty and smooth. It was a really healthy, light and fresh dinner for the beginning of the week. Good thing, because whatever I do with that crab meat is going to be decadent!