Scallop and spinach salad | Women's Weekly Food
Perfectly cooked scallops and fresh spinach in a quick, healthy salad—served in just 15 minutes! Perfect for a luxurious yet easy meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 12 scallops (300g), roe removed
- 100 grams (3 ounces) baby spinach leaves
- 1 red capsicum (bell pepper) (150g), cut into thin strips
- 3/4 cup (60g) bean sprouts, trimmed
- 1 tablespoon black sesame seeds, toasted
- Lime dressing
- 1 1/2 tablespoon sake
- 1 tablespoon lime juice
- 2 teaspoons shaved palm sugar
- 1 teaspoon fish sauce
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