Willted Spinach and Scallop Salad
rec.food.recipes/Lisa A. Werley (1995)
Yield 4 servings
This was the salad served at a Valentine luncheon I went to. I never had scallops before this and it was really good. The lemon really adds to it. This recipe can be served as a salad or main dish salad. Just increase the portions of scallops and serve with a side dish of rice or pasta.
3/4 lb Bay scallops
1 tbsp olive oil
2 cloves crushed garlic
1/2 lb button mushrooms, quartered*
1 tbsp fresh ginger, grated
1 can water chestnuts, sliced and drained
2 pkgs fresh spinach leaves, rinsed and dried
juice from 1 lemon
red onion sliced thin
Add oil to skillet. Saute garlic 1-2 minutes. Add scallops until slightly firm. Remove from skillet. Add mushrooms to same skillet. Add ginger and water chestnuts. Reduce liquid by half. Add juice of 1 lemon. Add scallops and heat thoroughly. Saute spinach on high heat to wilt. Be sure to just wilt the spinach. If you cook it too long it will be too soft. Arrange spinach on each plate. Top with scallops and some sauce. If you have too much sauce, serve only a small portion with the spinach. Spinach should not be floating in your plate. Garnish with sliced red onion.
*Remember to brush the mushrooms clean, you could substitute with portabella.
rec.food.recipes/Lisa A. Werley (1995)
Yield 4 servings
This was the salad served at a Valentine luncheon I went to. I never had scallops before this and it was really good. The lemon really adds to it. This recipe can be served as a salad or main dish salad. Just increase the portions of scallops and serve with a side dish of rice or pasta.
3/4 lb Bay scallops
1 tbsp olive oil
2 cloves crushed garlic
1/2 lb button mushrooms, quartered*
1 tbsp fresh ginger, grated
1 can water chestnuts, sliced and drained
2 pkgs fresh spinach leaves, rinsed and dried
juice from 1 lemon
red onion sliced thin
Add oil to skillet. Saute garlic 1-2 minutes. Add scallops until slightly firm. Remove from skillet. Add mushrooms to same skillet. Add ginger and water chestnuts. Reduce liquid by half. Add juice of 1 lemon. Add scallops and heat thoroughly. Saute spinach on high heat to wilt. Be sure to just wilt the spinach. If you cook it too long it will be too soft. Arrange spinach on each plate. Top with scallops and some sauce. If you have too much sauce, serve only a small portion with the spinach. Spinach should not be floating in your plate. Garnish with sliced red onion.
*Remember to brush the mushrooms clean, you could substitute with portabella.
MsgID: 3110021
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Soups, Salads, and Sandwiches (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Soups, Salads, and Sandwiches (28)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- Curried Chicken Salad with Apples and Currants
- Tomato Salad with Shrimp and Black Volcanic Sea Salt
- Exotic Luncheon Salad with Turkey
- Turkey Pasta Salad (using salad dressing and picante sauce)
- Bahama Breeze Cobb Salad with Citrus Vinaigrette
- Grape-Chicken Salad with Creamy Ginger Dressing (Kraft recipe, 1983)
- Pon Pon Chicken
- Grilled Chicken Salad Bertolli
- Chicken and Egg Salad with Curried Mayonnaise and Toasted Hazelnuts
- Something Different Tuna Salad (serves 1-2) from The Starving Students' Cookbook
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute