Scallop, Green Bean and Spinach Salad

Scallop, Green Bean and Spinach Salad

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"This dish can be served as an appetizer or as a light evening meal."
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30 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.



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