This colourful salad, topped with sweet, plump scallops, is perfect for a casual alfresco dinner. For a succulent, golden crust, pat the scallops dry before searing. Serve with flatbread, pita wedges or a crusty baguette.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In small bowl, whisk together all but 1 tsp of the oil, the vinegar, honey, garlic, 1/2 tsp of the thyme and a pinch each of the salt and pepper. Stir in sweet pepper, zucchini and onion; set aside.Sprinkle scallops with remaining thyme, salt and pepper. In large nonstick skillet, heat remaining oil over medium-high heat. Cook scallops, turning once, until golden and opaque throughout, about 4 minutes.
Toss spinach with sweet pepper mixture; arrange on platter and top with scallops.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 389 mg
- Sugars 6 g
- Protein 21 g
- Calories 253.0
- Total fat 15 g
- Cholesterol 43 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 27.0
- Folate 46.0
- Calcium 13.0
- Vitamin A 45.0
- Vitamin C 90.0
