Wilted Spinach and Mango Salad With Pan Searded Scallops

1- 10 to 12 oz bag of fresh baby spinach, washed and well drained, about 8 cups loosely packed
2 tablespoons sliced almonds, toasted
1 pound sea scallops
Salt, fresh ground black pepper and garlic powder
2 medium sized mangos, peeled, pitted and chopped into 1/2 – inch pieces
1/2 of a small red onion, thinly sliced
1 clove garlic, minced or pressed
1 tablespoon extra virgin olive oil
2 tablespoons fresh lime juice
1/4 teaspoons salt
2 tablespoons seasoned rice vinegar
1 tablespoon brown sugar
1/2 tablespoon minced cilantro – optional

1. Place the spinach in a large salad bowl. Lay scallops out individually on a paper towel lined baking sheet and season each lightly on both sides with salt, lemon pepper, garlic powder and then set aside.

2. Spray a large non-stick or stick resistant skillet with cooking spray or olive oil mister and heat on medium high until pan begins to smoke. Press scallops with a paper towel to remove extra moister. Add scallops to pan in a single layer and cook until evenly golden browned on bottoms, 1 to 2 minutes. Remove scallops from pan and set aside on a large plate browned side up.

3. Clean out pan with a paper towels and re-spray with cooking spray or mist with olive oil. Return pan to medium-high heat. When pan begins to smoke add the scallops back to the pan in a single layer browned side up and cook an additional 30 to 60 seconds longer until sides have firmed up. Transfer scallops back to the large plate and set aside.

4. Wipe out pan with paper towels and return pan to medium high heat. Add olive oil, garlic, onion and lime juice to pan with 1/4 teaspoon salt. Saute until onion is soft, about 1 minute. Remove pan from heat, add mangos, rice wine vinegar, brown sugar and cilantro to pan. Swirl to incorporate all ingredients and pour warm dressing over spinach and gently toss to wilt. Divide the spinach between four plates and arrange scallops evenly over the top of each salad followed by 1/2 a tablespoon toasted almonds.

Yield: 4 servings each at approximately 258 calories; 7.3 grams total fat; 0.9 grams saturated fat; 37 milligrams cholesterol; 27.7 grams carbohydrate; 5.6 grams dietary fiber; 24 grams protein; 409 milligrams sodium.



Place a small dry skillet over medium heat. Add almonds to the pan in a single layer. Toast almonds until they are lightly browned and fragrant 3 to 8 minutes. Shake the skillet frequently to avoid burning the almonds. Watch the nuts closely they can go from golden to burnt very quickly.

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