Spinach and Scallop Salad

Yield: Makes 8 servings

Ingredients

• 2  tablespoons  olive oil
• 4  large shallots, chopped
• 1  bunch green onions, chopped
• 1/2  cup  pine nuts
• 1/2  cup  dried tomatoes in oil, drained and chopped
• 1  tablespoon  minced garlic
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground pepper, divided
• 16  large sea scallops (about 1 pound)
• 2  tablespoons  fresh lemon juice
• 2  (6-ounce) packages fresh baby spinach
• Balsamic-Lemon Vinaigrette

Preparation

Heat oil in a large nonstick skillet over medium heat. Add shallots and next 4 ingredients; cook 15 minutes or until pine nuts are golden brown. Remove from heat; stir in 1/4 teaspoon each salt and pepper.

Combine scallops and lemon juice. Coat food rack with cooking spray; place on grill over medium-high heat. Place scallops on rack, and grill 5 minutes on each side or until done. Sprinkle with remaining 1/4 teaspoon each salt and pepper.

Combine spinach and 1 cup Balsamic-Lemon Vinaigrette in a large bowl, tossing to coat. Reserve remaining vinaigrette for another use. Arrange spinach mixture and scallops on plates. Sprinkle with pine nut mixture.