Recipe for Spinach Salad with Scallops and Apples 
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Yield:
4
Ingredients:
Amount Ingredient
Vegetable cooking spray as needed
1/4 lb sea scallops
2 tbl olive oil
1 tbl water
2 tbl fresh lemon juice
1 tsp Dijon mustard
8 cup baby spinach washed, stemmed,
drained on paper towels or spun dry
1 lrg tart apple cored, chopped
(such as Fuji or Granny Smith)
2 tbl slivered almonds toasted
Instructions:
Instructions: Preheat broiler. Lightly coat a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.

In a small cup combine the oil, water, lemon juice and mustard. Set aside.

Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

This recipe yields 4 servings.

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