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Makes 4 servings. Difficulty
Medium
Ingredients
2 Tablespoons sugar 3 Tablespoon water, divided 1/4 cup macadamia nuts Gf cooking spray 2 mangoes, peeled and diced 1/4 cup lime juice Fresh ginger, 1/2" piece, minced Salt Freshly ground black pepper 1/2 teaspoon poppy seeds 1/2 pound scallops 1 Tablespoon unsalted butter 8 cups fresh spinach leaves 1 cup red onion, sliced
Directions
Preheat oven to 350 degrees F.
In a saucepan combine sugar and 1 tablespoon water; bring to a boil.
Remove from heat and stir in macadamia nuts.
Spread glazed nuts on a grease cookie sheet. Bake 10 minutes at 350 degrees F. or until nuts are toasted and caramelized.
Remove from oven and immediately spread on a greased sheet of aluminum foil. Allow to cool. Chop coarsely and set aside.
In a food processor blend remaining 2 tablespoons of water, 1/4 of mangoes, lime juice, ginger, and about 1/8 teaspoon of salt until smooth.
Pour into a small bowl and mix in poppy seeds. Cover and set aside.
Season scallops with salt and freshly ground black pepper.
Melt butter in a skillet over medium-high heat. Add scallops and saute for 2 minutes on each side. Remove from pan.
To assemble salad, place spinach leaves on plates, top with scallops, mango pieces, and red onion. Drizzle dressing on each salad and top with macadamia nuts.
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