Seared Sea Scallops with Organic Spinach and Toasted Pistachios
Two nutritional powerhouses help lower your heart disease and cancer risk.
September 30, 2007 and November 18, 2007
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Preparation Time: 15 minutes
Cooking Time: 6 minutes
Servings: 2
Calories: 251 per serving
Percent from Fat: 35%
Cusine: American
Course: Salad - Meal
Diet: mediterranean
Food as MedicineSM Ingredient: Scallop
Food as MedicineSM Tip
Scallops have virtually no fat and are very high in protein. Studies done in parts of the world where fish and shellfish are the main sources of food show that rates of some cancers and heart disease are lower than average.Culinary Taste Tip
When buying scallops, how they smell indicates how fresh they are. Fresh scallops are not fishy or strong smelling. They should have a slightly sweet aroma.Culinary Technique Tip
To toast pistachios, bake them in a 350 degree oven for five to six minutes. The nuts will be fragrant when ready.Ingredients
2 tablespoons shelled pistachios1 large bunch fresh organic spinach (about 12 oz.)
2 tablespoons chopped fresh mint leaves
6 large sea scallops (about 8 oz.)
1½ cups yellow or red teardrop or cherry tomatoes, organic preferred
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
¼ teaspoon each: salt and freshly ground black pepper
Wasabi peas, cracked (optional)
Preparation
Toast the pistachios in a 350 degree toaster oven or oven 5 to 6 minutes or until fragrant. Set aside to cool. Discard stems from spinach and wash leaves in cold water. Spin dry or dry in a clean kitchen towel. Tear any large leaves in half and mint leaves. Transfer to two large dinner plates. Heat a large nonstick skillet over medium-high heat until hot. Add scallops and cook 2 to 3 minutes per side or until browned and opaque in center. Meanwhile, combine vinegar, oil, salt and pepper, mixing with a fork or small whisk. Add the mixture to the skillet along with the tomatoes and heat through. Arrange scallops over salad and pour tomatoes and pan juices over all to slightly wilt the spinach. Top with pistachios and if desired, wasabi peas.Substitutions
6 cups packed mesclun salad mix or torn mixed greens may replace the spinach if desired.Nutritional Analysis
Total fat (g): 10; Fat calories (kc): 90; Cholesterol (mg): 37; Trans fatty acids (g): 0; Saturated fat (g): 1; Polyunsaturated fat (g): 2; Monounsaturated fat (g): 6; Fiber (g): 5; Carbohydrates (g): 17; Sugar (g): 3; Protein (g): 26; Sodium (mg): 622; Calcium (mg): 196Click here to receive new ChefMD® recipes via e-mail.
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