Yield: 2 Servings

Ingredients:
Salad:
3.33 cups baby spinach leaves
2 diced tomatoes
0.15 cups toasted pine nuts
1 tbsp balsamic vinegar
Scallops:
2 tbsp olive oil
24 mini scallops or 8 normal sized ones
3 cloves chopped garlic
1 finely chopped red chili
Juice of 1 lime
Salt and pepper
2 tbsp freshly chopped cilantro

Directions:

  • Prepare the salad first by mixing together the spinach leaves, tomatoes and pine nuts in a bowl, by hand.
  • Then mix in the balsamic vinegar.
  • Heat the oil in a non-stick frying pan, or in a wok.
  • When the oil is hot enough add the scallops and fry for about 1 minute on one side until golden.
  • Then turn them over and add the chopped garlic and chili.
  • Cook all together for an additional minute then add the lime juice.
  • Mix briefly together in the pan.
  • Divide the scallops and sauce between 2 serving plates, season to taste and garnish with the freshly chopped cilantro.