Healing Foods: Seared Sea-Scallop Salad with Spinach Pesto Vinaigrette

On Sunday, we had dinner with our wonderful foodie friends. I told them I was trying a new recipe—part of our 2011 eating healthier plan. My friend Berett was dubious. In our more than 20-year friendship, Berett and I have had a mutual love affair with food. Our friendship has included many wonderful, funny and heart warming stories---all involving good food and drink. We even decided to diet together to support each other (more than a few times), and have blossomed together too—so linked is our foodie friendship and love for one another.

I was making a fish stew as the main course (see Omega 3 For All…posted in May 2010), so I decided to showcase the beautiful scallops I found at the fish market as the appetizer. The scallops were sprinkled with salt and pepper, and seared quickly on each side in clarified butter. Once they were cooked, I placed them on a bed of fresh spinach and arugula leaves, topped with a spinach pesto vinaigrette and served with garlic crostini. The combination is delicious, and the scallop and spinach salad combination is both low fat and nutrient packed. And it is quick and easy to prepare.

I had been reading about the nutrient density of sea-scallops, a shellfish I happen to love for its delicate flavor and versatility. In addition to their delectable taste, scallops contain a variety of nutrients that promote cardiovascular health, and provide protection against colon cancer. Sea-scallops are an excellent source of vitamin-B12. In addition to their B12, they're a very good source of omega-3 fatty acids and a good source of magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system.

So, in honor of my friend Berett, who has loved me through thick and thin (literally!), I offer this healthy recipe to all…

Seared Sea-Scallop Salad with Spinach Pesto Vinaigrette

12 large sea scallops, salted and peppered

3 tablespoons clarified butter

Heat large skillet over high heat. Add clarified butter and allow to heat for 30 seconds. Add scallops (gently) to the skillet, searing on each side for about 45 seconds. Remove from skillet to plate.

On each of four salad plates, place a mound of spinach/arugula leaves. Top with 3 seared scallops. Sprinkle spinach pesto vinaigrette (recipe below) over salad leaves, and a small dot on each scallop. Garnish with chives.

Spinach Pesto Vinaigrette

2 cups fresh spinach leaves

2 cloves garlic

¼ cup shredded parmesan

½ cup to ¾ cup olive oil

salt and pepper

juice of ½ lemon

In a food processor, process garlic. Add spinach and parmesan cheese. Pour in olive oil, a little at a time –about ½ cup for thicker pesto, ¾ for thinner pesto (I prefer thinner pesto—so more olive oil). Add the juice of ½ lemon to make vinaigrette.