Spinach Salad with Scallops and Apples

Ingredients:

• vegetable cooking spray
• 1 1/4 pounds (600 g) sea scallops
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) water
• 2 tablespoons (30 ml) fresh lemon juice
• 1 teaspoon (5 ml) Dijon mustard
• 8 cups (24 g) baby spinach, washed, stems removed, and drained on paper towels or spun dry
• 1 large tart apple, such as Fuji or Granny Smith, cored and chopped
• 2 tablespoons (16 g) slivered almonds, toasted freshly ground pepper
  

Directions:

1. Preheat broiler. Lightly spray a broiler pan with cooking spray.
2. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
3. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
4. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper.
5. Divide between 4 plates and top with scallops.
6. Serve immediately.