| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
Italian |
All newly t, Salads, Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Fresh spinach leaves, washed |
|
|
and stemmed |
| 4 |
oz |
Blue cheese, gorgonzol or |
|
|
feta cheese crumbled |
| 1 |
lb |
Scallops |
| 2 |
t |
Olive oil |
| 1/2 |
c |
Low calorie or regular |
|
|
Italian dressing |
| 1/2 |
c |
Peanuts, coarsely chopped |
INSTRUCTIONS
4
Divide spinach leaves among 4 plates. Sprinkle crumbled cheese over.
Rinse scallops and pat dry; cut large sea scallops in half
horizontally. Heat olive oil in large frying pan over high heat. When
hot, add half the scallops and cook, stirring often, until opaque
through the center (cut to test), 1-2 minutes. Lift scallops from pan
and set aside. Repeat with remaining scallops, adding more oil if
needed. Bring dressing to a simmer over medium heat. Arrange scallops
on spinach, drizzle with hot dressing and sprinkle with nuts. Serves
Recipe by: Meijer Posted to MC-Recipe Digest V1 #752 by L979@aol.com
on Aug 21, 1997
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