Directions:
- Heat broth to a high simmer-do not boil.
- Add scallops, cover, and cook until just barely done, about 2-3 minutes.
- Turn off the heat and pour scallops and broth into a bowl that has been set into another larger bowl of ice all the way up the sides; set aside until ready to assemble salad.
- Meanwhile, in a small saucepan, combine olive oil, sherry wine vinegar, mustard, and season to taste with salt and pepper; heat to simmer.
- Just before serving, remove scallops from broth and slice thinly into rounds.
- Make a bed of spinach on each of the 2 plates and arrange avocados in a star pattern on top of the spinach.
- Arrange scallops atop avocados and sprinkle with walnuts.
- Pour the hot dressing over all.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.23 Kcal (3242 kJ) | ||
| Calories from fat | 648.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.01g | 111% | |
|---|---|---|---|
| Cholesterol | 36.38mg | 12% | |
| Sodium | 1589.7mg | 66% | |
| Potassium | 1124.87mg | 24% | |
| Total Carbs | 15.06g | 5% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 7.71g | 31% | |
| Protein | 21.64g | 43% | |
| Vitamin C | 35mg | 58% | |
| Iron | 2.8mg | 16% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 148.87 Kcal (623 kJ) | ||
| Calories from fat | 124.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 111% | |
|---|---|---|---|
| Cholesterol | 6.99mg | 12% | |
| Sodium | 305.67mg | 66% | |
| Potassium | 216.29mg | 24% | |
| Total Carbs | 2.89g | 5% | |
| Sugars | 0.2g | 4% | |
| Dietary Fiber | 1.48g | 31% | |
| Protein | 4.16g | 43% | |
| Vitamin C | 6.7mg | 58% | |
| Iron | 0.5mg | 16% | |
| Calcium | 12.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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