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Scallop, Green Bean and Spinach Salad

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"This dish can be served as an appetizer or as a light evening meal."
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30 m servings 243 cals
Original recipe yields 4 servings

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  1. Cook the bacon in a skillet until crisp. Set aside. Cook the beans according to package directions. Plunge into cold water until cool and drain. Season scallops with salt and pepper. Drain bacon fat out of skillet, add oil. Saute the scallops for 2 to 3 minutes on each side until cooked and golden brown. Remove scallops, keep warm. Add the vinegar, water and mustard to the skillet, bring to a soft boil, cook 2 minutes or until thickened.
  2. Arrange spinach on a plate, top with beans, scallops, bacon and onions. Season with salt and pepper; drizzle wine reduction over the salad. Serve warm.

Nutrition Facts

Per Serving: 243 calories; 11.6 g fat; 8.5 g carbohydrates; 23.8 g protein; 48 mg cholesterol; 539 mg sodium. Full nutrition


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