Spinach Salad With Scallops, Mango, And Sugared Mac

Name: Spinach Salad With Scallops, Mango, And Sugared Macadamias
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 3 tablespoons water, divided; 1/4 cup macadamia nuts or pecans; Cooking spray; 1 1/2 cups diced peeled mango (about 1 large), divided; 1/4 cup fresh lime juice; 1/2 teaspoon grated peeled fresh ginger; 1/8 teaspoon salt; 1/2 teaspoon poppy seeds; 1 pound sea scallops; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 teaspoon vegetable oil; 8 cups packaged spinach; 1 cup vertically sliced red onion

Servings: persons

2 tablespoons sugar
3 tablespoons water, divided
1/4 cup macadamia nuts or pecans
Cooking spray
1 1/2 cups diced peeled mango (about 1 large), divided
1/4 cup fresh lime juice
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon salt
1/2 teaspoon poppy seeds
1 pound sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 cups packaged spinach
1 cup vertically sliced red onion

1
Preheat oven to 350u00b0.
2
Combine sugar and 1 tablespoon water in a saucepan; bring to a boil. Remove from heat; stir in nuts. Spread nut mixture onto a baking sheet coated with cooking spray. Bake at 350u00b0 for 10 minutes. Immediately scrape onto a sheet of foil coated with cooking spray. Spread evenly; cool completely. Lightly chop; set aside.
3
Combine 2 tablespoons water, 1/2 cup mango, juice, ginger, and 1/8 teaspoon salt in a blender or food processor; process until smooth. Stir in poppy seeds; set dressing aside.
4
Sprinkle scallops with 1/4 teaspoon salt and pepper. Heat oil in a grill pan or medium nonstick skillet over medium-high heat. Add scallops; saute 2 minutes on each side. Remove from pan.
5
Arrange 2 cups spinach on each of 4 plates. Top each serving with 3 ounces scallops, 1/4 cup mango, and 1/4 cup onion. Drizzle each serving with 3 tablespoons dressing; sprinkle with 1 tablespoon nut mixture.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons sugar, 3 tablespoons water, divided, 1/4 cup macadamia nuts or pecans, Cooking spray, and more.

Yes, Spinach Salad With Scallops, Mango, And Sugared Macadamias falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad With Scallops, Mango, And Sugared Macadamias

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions