| 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 |
ts |
Olive oil |
| 1/2 |
c |
Low calorie or regular Italian dressing |
| 1/2 |
c |
Peanuts; coarsely chopped |
INSTRUCTIONS
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 4.
Recipe by: Meijer Posted to MC-Recipe Digest V1 #752 by L979@aol.com on Aug
21, 1997
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