Spinach & Scallop Salad

Terry Clotiaux and Brian Derby (originally from Coastal Living, March 2004)
Yield: 8 servings

Caramelized onions, juicy grilled sea scallops and toasted pine nuts lay on top a bed of crisp green spinach for a warm-cool combination that is pleasing to any palette. If you’re working with fresh scallops, make sure to remove any tough side mussels before grilling. (Dec 1996)

2 Tbsp olive oil 

4 large shallots, chopped 

1 bunch green onions, chopped 

1/2 cup pine nuts 

1/2 cup sun-dried tomatoes in oil, drained, chopped

1 Tbsp minced garlic 

1/2 tsp salt, divided

1/2 tsp freshly ground pepper, divided

16 large sea scallops (about 1 pound)

2 Tbsp fresh lemon juice

2 (6oz) pkgs fresh baby spinach 

Vinaigrette

2 cups olive oil

1/3 cup fresh lemon juice

1/4 cup balsamic vinegar

1 Tbsp prepared mustard 

1 tsp salt
1 tsp freshly ground pepper

Salad: 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 tsp 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 tsp each salt and pepper. 

Vinaigrette: Combine all ingredients in a jar; cover tightly, and shake vigorously.

Combine spinach and 1 cup 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.