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Scallop, Green Bean and Spinach Salad

Scallop, Green Bean and Spinach Salad

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Birds Eye(R)

Birds Eye®

This dish can be served as an appetizer or as a light evening meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Cook the bacon in a skillet until crisp. Set aside. Cook the beans according to package directions. Plunge into cold water until cool and drain. Season scallops with salt and pepper. Drain bacon fat out of skillet, add oil. Saute the scallops for 2 to 3 minutes on each side until cooked and golden brown. Remove scallops, keep warm. Add the vinegar, water and mustard to the skillet, bring to a soft boil, cook 2 minutes or until thickened.
  2. Arrange spinach on a plate, top with beans, scallops, bacon and onions. Season with salt and pepper; drizzle wine reduction over the salad. Serve warm.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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