Spinach Salad with Scallops and Apples

Scallops and Apples Spinach Salad Recipe with Flavorful Dressing

| Servings: 4

Introduction

This Spinach Salad with Scallops and Apples recipe is a delightful combination of flavors and textures that is perfect for a light and refreshing meal. The tender sea scallops pair beautifully with the crisp baby spinach, tart apples, and toasted almonds, all tossed in a tangy lemon-Dijon dressing.

History

This recipe is a modern twist on the classic spinach salad, which has been a popular dish for centuries. Spinach salads are known for their versatility and ability to be paired with a wide variety of ingredients, making them a favorite among home cooks and chefs alike.

Ingredients

vegetable cooking spray
1.25 lb (600 g) sea scallops
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) water
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) dijon mustard
8 cups (24 g) baby spinach, washed, stems removed, and drained on paper towels or spun dry
1 large tart apple, such as Fuji or Granny Smith, cored and chopped
2 tbsp (16 g) slivered almonds, toasted
freshly ground pepper

How to prepare

Preheat the broiler.
Lightly coat a broiler pan with cooking spray.
Rinse the scallops to remove any bits of shell or sand; pat them dry with paper towels.
Arrange the scallops on the broiler pan and lightly coat them with cooking spray. Broil, turning once, until they are opaque throughout (cut to test), about 5 to 7 minutes.
Keep the scallops warm.
In a small cup, combine the oil, water, lemon juice, and mustard. Set aside.
Place the spinach in a bowl.
Add the apples and almonds.
Toss the mixture with the dressing.
Season with pepper.
Divide the mixture between 4 plates and top with the scallops.
Serve immediately.

Variations

Substitute shrimp or chicken for the scallops.
Add crumbled feta or goat cheese for extra flavor.
Use pecans or walnuts instead of almonds.

Cooking Tips & Tricks

Make sure to rinse the scallops thoroughly to remove any bits of shell or sand before cooking.

- Pat the scallops dry with paper towels to ensure they sear properly.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Toasting the almonds adds a delicious nutty flavor to the salad.

Serving Suggestions

This salad can be served as a light lunch or dinner. Pair it with a crusty baguette or a side of quinoa for a more filling meal.

Cooking Techniques

Broiling the scallops gives them a nice sear and locks in their natural juices. Tossing the spinach salad with the dressing just before serving ensures that the greens stay crisp and fresh.

Ingredient Substitutions

If you don't have scallops, you can use shrimp or chicken instead. Any type of apple can be used in place of Fuji or Granny Smith. Walnuts or pecans can be used in lieu of almonds.

Make Ahead Tips

You can prepare the dressing and toast the almonds ahead of time. Keep the components separate until ready to serve to prevent the salad from becoming soggy.

Presentation Ideas

Arrange the salad on a large platter and top with the scallops for a beautiful presentation. Garnish with fresh herbs or edible flowers for an elegant touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try a sparkling water with a splash of citrus.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the scallops gently in a skillet over low heat before serving.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 14g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Vitamin A: 120% DV

Vitamin C: 60% DV

Iron: 15% DV

Alergens

Contains shellfish (scallops) and tree nuts (almonds).

Summary

This Spinach Salad with Scallops and Apples is a nutritious and well-balanced meal, rich in protein, vitamins, and minerals. It is a great option for those looking to enjoy a healthy and delicious dish.

Summary

This Spinach Salad with Scallops and Apples is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of flavors and textures, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a warm summer day, and I was visiting my dear friend Margaret. Margaret was a wonderful cook and always had the most delicious meals prepared for her guests. On this particular day, she served me a spinach salad with scallops and apples that was out of this world.

As I took my first bite, I knew I had to learn how to make this dish myself. Margaret graciously shared her recipe with me, and I set out on a mission to master it. Little did I know that this recipe would become a staple in my own kitchen and a favorite among my family and friends.

The key to the success of this dish is the freshness of the ingredients. Margaret taught me that using the best quality spinach, scallops, and apples is essential to creating a flavorful and satisfying salad. She also stressed the importance of properly preparing each component of the dish to ensure a harmonious blend of flavors and textures.

To begin, I carefully washed and dried the spinach, removing any tough stems or wilted leaves. I then thinly sliced the apples and tossed them in a mixture of lemon juice and honey to prevent browning. Next, I seared the scallops in a hot pan until they were golden brown on the outside and tender on the inside.

Once all the components were prepared, I assembled the salad by layering the spinach, apples, and scallops on a large platter. I drizzled the salad with a simple vinaigrette made from olive oil, balsamic vinegar, Dijon mustard, and a touch of honey. The dressing added a tangy sweetness that complemented the earthy spinach, sweet apples, and savory scallops perfectly.

As I sat down to enjoy my creation, I marveled at how a few simple ingredients could come together to create such a delicious and satisfying dish. The crispness of the spinach, the sweetness of the apples, and the richness of the scallops all worked together in perfect harmony. I knew that I had stumbled upon a recipe that would become a favorite in my repertoire for years to come.

Over the years, I have made this spinach salad with scallops and apples countless times, each time tweaking the recipe to suit my tastes and preferences. I have added toasted nuts for crunch, crumbled cheese for creaminess, and fresh herbs for a pop of flavor. No matter how I choose to customize it, the basic elements of the dish remain the same, creating a dish that is both comforting and exciting to eat.

I have shared this recipe with friends and family, passing on the tradition of creating delicious meals from simple, fresh ingredients. I have taught my grandchildren how to make this salad, passing down the knowledge and love of cooking that I learned from Margaret so many years ago.

As I sit here writing this, I am filled with gratitude for the gift of this recipe and the joy it has brought to my life. I am grateful for the friendships that have been forged over shared meals and the memories that have been created around the table. And most of all, I am grateful for the love and care that goes into each dish I create, knowing that it will nourish both body and soul.

So the next time you find yourself in need of a delicious and satisfying meal, look no further than this spinach salad with scallops and apples. I promise you won't be disappointed. Enjoy!