Scallop and Spinach Salad

This delectable scallop and spinach salad is loaded with phytonutrients, vitamin B12 and omega-3 fatty acids. The warmed spinach and blue cheese will melt in your mouth for a real culinary treat.

Ingredients:

• 1 package (10 ounces) spinach leaves, washed, stemmed and torn
• 3 thin slices red onion, halved and separated
• 12 ounces sea scallops
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon paprika
• Nonstick cooking spray
• ½ cup fat-free Italian salad dressing
• ¼ cup crumbled blue cheese
• 2 tablespoons toasted walnuts

Directions:

1. Pat spinach dry; place in large bowl with red onion. Cover; set aside.
2. Rinse scallops. Cut in half horizontally (to make 2 thin rounds); pat dry. Sprinkle top sides lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of scallops, seasoned sides down, in single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes or until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.
3. Place dressing in small saucepan; bring to a boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallops on top of spinach; sprinkle with blue cheese and walnuts. Makes 4 servings.

Nutrition per Serving:

(1/4 of total recipe)

• Calories = 169
• Total fat = 6 g
• Saturated fat = 2 g
• Cholesterol = 50 mg
• Carbohydrate = 6 g
• Protein = 24 g
• Fiber = 2 g
• Sodium = 660 mg

Dietary Exchanges:

• Meat = 3
• Vegetable = 1

Source: www.diabeticcooking.com