Scallop and Apple Noodle Spinach Salad with Spiced Walnuts
Try this Scallop and Apple Noodle Spinach Salad with Spiced Walnuts recipe
Try this Scallop and Apple Noodle Spinach Salad with Spiced Walnuts recipe
- salt to taste
- salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1/2 tablespoon maple syrup
- 1 tablespoon freshly squeezed lemon juice
- for the walnuts:
- 1/8 easpoon cinnamon
- 1/8 easpoon cayenne
- 1/4 cup whole walnuts
- 1 green apple
- 3 oz baby spinach
- 6 large scallops
- Carbohydrate 11.3302236251587 g
- Cholesterol 39.5733333333333 mg
- Fat 7.74412355675739 g
- Fiber 2.16818958003439 g
- Protein 18.3855630272777 g
- Saturated Fat 1.0368447412198 g
- Serving Size 1 1 Serving (190g)
- Sodium 1442.54514061001 mg
- Sugar 9.16203404512433 g
- Trans Fat 0.796625608445333 g
- Calories 185 calories
Step-by-step
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together the maple syrup with the cinnamon, cayenne and season lightly with salt.
- It should create a paste.
- Add the walnuts into the mixture.
- Stir to combine thoroughly.
- Line a baking tray with parchment paper.
- Lay the dressed walnuts out on the parchment paper and bake for 5 minutes.
- Remove from the oven and set aside.
- Let the walnuts cool for at least 5 minutes before you use them in the rest of the recipe (they will become less sticky the longer they sit.)
- While the walnuts cook, whisk together all of the ingredients for the dressing.
- Taste and adjust to your preferences.
- Set aside.
- Spiralize the apple with Blade C and place in a large mixing bowl along with the spinach.
- Set aside.
- Once the walnuts are cooling out of the oven, place a large skillet over medium heat and add in the oil.
- While oil heats, season the scallops with salt and pepper.
- Once oil heats, add the scallops to the pan, cook for 1-2 minutes (or until golden brown on the bottom) and flip over, cooking another 1-2 minutes or until both sides are golden brown.
- Then, add the lemon juice to the pan, coating the scallops with the juice.
- While scallops cook, pour the dressing over the greens and apple noodles.
- Toss together to combine and divide into two plates.
- When scallops are done, divide onto plates and then garnish with walnuts.
- Serve immediately.
Replacing the green apple with firm pears provides a softer texture and earthier sweetness when spiralized into noodles, though the moisture content is higher and requires immediate dressing to prevent browning. Balancing delicate seafood with crisp fruit and spiced nuts demands careful attention to temperature control, particularly during the sear. Scallops demand a scorching skillet preheated over medium heat with oil shimmering just before the seafood enters, guaranteeing the crucial crust forms within two minutes per side. Overcrowding the pan drops surface temperature and releases natural juices, which steams the protein rather than browning it. Adjusting this composition for larger dinner parties requires cooking the protein in distinct batches to maintain proper pan heat, as crowding yields gray meat devoid of proper caramelization. Toasting the walnuts at 425 degrees Fahrenheit for precisely five minutes activates the maple syrup, cinnamon, and cayenne paste without burning the nut oils, while a five-minute resting window allows the sugar coating to harden into a brittle crunch. Whisking the extra virgin olive oil, lemon juice, and dijon mustard creates a sharp emulsion that cuts through the rich sweetness of the spiced nuts and apple strands. Combining the baby spinach and spiralized fruit just before plating prevents wilting from the acidity of the citrus dressing. While the yield is designated for three portions, the components scale easily for individual lunches or larger gatherings by multiplying the dressing ratios proportionally.
