You are here

Seared Scallop & Spinach Salad

Seared Scallop & Spinach Salad

Nutrition Facts
  • cal. (kcal) 160
Seared Scallop & Spinach Salad
  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 19


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 160 cal., 4 g total fat (1 g sat. fat), 22 mg chol., 324 mg sodium, 19 g carb. (5 g fiber), 14 g pro.