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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

Scallop Spinach Salad Recipe of the Week

Rick Oruch - Monday, October 16, 2017

Seared Scallop Spinach Salad with a 1-2-3 vinaigrette

4-5 oz. dry sea scallops

3 oz Field Greens mix

Half a Fuji apple julienned

3 tbsp.  sliced almonds

¼ cup feta cheese

5 tbsp. olive oil divided into 2&3 tbsp

1 tbsp. balsamic vinegar

2 tbsp. chutney



  1. Begin by preparing salad, tossing mix greens, almonds and feta cheese in a salad bowl and set aside.

  2. Season Sea scallops with salt and pepper, add the first 2 tbsp. of olive oil to a pan on medium high heat, cooking 2-3 minutes a side.

  3. While scallops are cooking combine 1 part balsamic vinegar, 2 parts chutney and 3 parts olive oil, then whisk together.

  4. Place finished scallops on salad and julienne the apples at time of service to prevent any oxidizing and color change to the apple.





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