Spinach Salad With Scallops And Apples

Recipe Ingredients

		Vegetable cooking spray - as needed
1 1/4 lbs	567g / 20oz	Sea scallops
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Water
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
8 cups	1896ml	Baby spinach - washed, stemmed,
		Drained on paper towels or spun dry
1		Tart apple - cored, chopped (large)
		= (such as Fuji or Granny Smith)
2 tablespoons	30ml	Slivered almonds - toasted
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat broiler. Lightly coat a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.

In a small cup combine the oil, water, lemon juice and mustard. Set aside.

Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Very Lean Protein, 1 Carbohydrate (1/2 fruit, 1 vegetable), 1 Fat.

Nutrition Facts: 258 calories (36% calories from fat), 27 g protein, 10 g total fat (1.2 g saturated fat), 15 g carbohydrates, 4 g dietary fiber, 47 mg cholesterol, 306 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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