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  • Scallops with Roasted Red Pepper Sauce and Warm Spicy Spinach Salad

    Scallops with Roasted Red Pepper Sauce and Warm Spicy Spinach Salad

    Serves 4


    What You’ll Need:

    A Broiler Pan

    Measuring Cups & Spoons

    A Large Mixing Bowl

    Plastic Wrap

    A Saute Pan with Cover


    Spice Bag

    A Blender

    A Small Sauce Pot with Cover

    A Large Pot

    Salad Spoons

    A Ladle or Kitchen Spoon




    Red Pepper Sauce

    3 Red Peppers, Organic

    1 Tbsp Grapeseed Oil

    1/2 Cup Cream Sherry


    1 LB Scallops

    2 Cups Chardonnay

    1/2 Tsp Sea Salt

    1 Tsp Black Peppercorns

    1 Bay Leaf


    Warm Spicy Spinach Salad

    12 Ounces Baby Spinach, Organic

    2 Tbsp Cranberry Pear White Balsamic

    2 Tbsp Dijon

    2 Tbsp Extra Olive Oil, Frantoio Verde

    2 Tbsp Veggie Broth

    2 Tsp Minced Garlic

    1/4 Tsp Organic Chipotle


    How To Put It Together:

    1) Preheat the broiler.  Cut the red peppers in half and core them. Place them cut side down on the broiler pan. Drizzle the peppers with grapeseed oil; rub the oil over the entirety of the pepper halves. Place the pan under the broiler for about 10 minutes or until the pepper are charred. Transfer the pan to your work surface. Using tongs, one-byone transfer the peppers to a large mixing bowl and cover the bowl with plastic wrap; set aside to cool.


    2) Prepare the poaching liquid for the scallops: To a spice bag, add the peppercorns and bay leaf; place the bag into a saute pan. To the pan, add the chardonnay and sea salt. Place the pan over medium heat, cover it; allow it to come to a simmer.


    3) Remove the plastic wrap from the bowl with the peppers. With the help of a knife, peel the peppers, placing them in the blender as you go. Puree the peppers until smooth. Pour the puree into a small sauce pot. To the pot, stir in the cream sherry; place it over low heat to warm.


    4) Slice the scallops in half lengthwise. Using tongs, add the scallops one-by-one to the poaching liquid. Cover the pot, bring it to a simmer and turn the pot off.


    5) For the spicy spinach: To the blender add the balsamic vinegar, Dijon mustard, extra virgin olive oil, vegetable broth, minced garlic and chipotle; blend until smooth. Pour the dressing into the bottom of a large pot, add the spinach on top. Place the pot on the stove over medium heat and toss until the spinach wilts. Remove the pot from the heat.


    6) To plate the dish:  Spoon red pepper sauce onto the entirety of the plate; add a portion of spicy spinach salad to the center and arrange the scallops, leaning on the spinach in a circular fashion.


    7) Serve and enjoy!


    Nina’s Tasty Tip:

    For a change of pace, replace the scallops with fish, wild salmon, snapper or sable fish are some of my favorites.



    423 Calories
    32 grams of Protein
    19 grams of Total Carbohydrates
    7 grams of Sugar
    6 grams of Fiber
    20 grams of Total Fat
    3 gram of Saturated Fat
    0 grams of Trans Fat
    59 mg of Cholesterol
    843 mg of Sodium
    874% RDA Vitamin K
    326% RDA Vitamin A
    258% RDA Vitamin C
    83% RDA Folate
    76% RDA Manganese
    53% RDA Selenium
    49% RDA Phosphorus
    49% RDA Magnesium
    45% RDA Vitamin E
    45% RDA Iron
    45% RDA Potassium
    35% RDA Sodium
    34% RDA Vitamin B6
    30% RDA Zinc
    29% RDA Calcium
    29% RDA Copper
    25% RDA Riboflavin
    24% RDA Vitamin B12
    21% RDA Thiamin
    18% RDA Niacin
    • Glycemic load: 6

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