Spinach Salad with Scallops, Mango, Avocado, and Sugar-Salted Macadamia Nuts
Equipment
- food processor
Ingredients
- 1 pound Sea Scallops
- 2 tbsp sugar
- 3 tbsp water divided
- ¼ cup macadamia nuts
- ⅛ tsp kosher salt
- cooking spray
- 1 ½ cups mango sliced & peeled, divided
- ¼ cup fresh lime juice
- ½ tsap fresh ginger grated & peeled
- 1 tsp cilantro
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ⅛ tsp black pepper
- 1 tsp vegetable oil
- 8 cups spinach washed & dried
- 1 cup avocado diced
- ½ cup red onion thinly sliced
Instructions
- Preheat oven to 350℉.
- Combine sugar and 1 tbsp 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. Sprinkle with salt. Bake for 10 minutes.
- Immediately scrape onto a sheet of foil coated with cooking spray. Spread evenly; cool completely. Once cooled, lightly chop and set aside.
- Combine 2 tbsp water, ½ cup mango, lime juice, olive oil, ginger, and cilantro in a mini food processor; process until smooth. Set dressing aside.
- Sprinkle scallops with ¼ tsp salt and pepper.
- Heat oil in nonstick skillet over medium-high heat.
- Add scallops; sear 2-3 minutes on each side. Remove from pan.
- Combine spinach with remaining mango, avocado, and onion. Top with scallops and drizzle with dressing. Sprinkle with nuts.