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Seared Scallop & Spinach Salad

Rated : 
 by 3 people
Makes: 4 servings Start to Finish 30 mins View Nutrition Facts


  • 1/2 pound  sea scallops
  • 8 cups  torn fresh spinach
  • 2 cups  sliced fresh mushrooms
  • 1 cup  shredded carrots
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1/2 teaspoon  chili powder
  • 1/8 - 1/4 teaspoon  ground red pepper
  • 1/4 - 1/3 cup  chutney, snipped
  • 1/4 cup  water
  • 1 - 2 teaspoons  Dijon-style mustard


1. Rinse scallops; pat dry. Set scallops aside. In a large bowl toss together spinach, mushrooms, and carrots; set aside.

2. In a large nonstick skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet.

3. In a medium bowl combine chili powder and ground red pepper; add scallops, tossing lightly to coat.

4. Cook scallops in reserved bacon drippings over medium heat for 1 to 3 minutes or until scallops turn opaque. Remove scallops from skillet; set aside. Add chutney, water, and mustard to skillet. Cook over medium-high heat until hot and bubbly; spoon over spinach mixture, tossing lightly to coat.

5. Divide spinach mixture among 4 plates. Top with scallops. Sprinkle with bacon.

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maryannkaufmann wrote:

How do you "snip" chutney? I think you have the wrong ingredient listed there. Chutney is a pasty Indian sauce and not anything you can "snip".

3/28/2011 05:06:39 AM Report Abuse

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