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Ingredients
- Vinaigrette:
- 1 bunch spinach, washed and stems removed.
- 1/4 lb bean sprouts
- 1/4 lb pine nuts
- 1/4 lb bay scallops
- 1 clove garlic
- 1 T butter
- 1 large shallot finely chopped
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Details
Servings 4
Preparation
Step 1
Make vinaigrette:
mix ingredients in a large cup or jar.
stir to blend well.
chill 2-3 hours before using (don't do longer, as oil will solidify)
Toss first 4 ingredients in salad bowl; add vinaigrette. toss.
Put salad onto individual plates.
Saute scallops in butter and garlic.
Place scallops on top of salad; serve with scallops warm.
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