Spinach and Scallop Salad

By sheilaolim

Make your salad Mediterranean by serving grilled scallops over a bed of fresh spinach tossed in lemon vinaigrette, and topping with a savory mixture of pine nuts and sun-dried tomatoes.

Ingredients

• 2 tablespoons olive oil
• 4 large shallots, chopped
• 1 bunch green onions, chopped
• 1/2 cup pine nuts
• 1/2 cup dried tomatoes in oil, drained and chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 16 large sea scallops (about 1 pound) $
• 2 tablespoons fresh lemon juice
• 2 (6-ounce) packages fresh baby spinach
• Balsamic Lemon Vinaigrette
• 2 cups olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup balsamic vinegar
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Preparation
• Combine all ingredients in a jar; cover tightly, and shake vigorously.

Preparation

Step 1

Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.
Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.
Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.