Scallops on Spinach, Onions and Apples – Recipe

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I received a free sample of Fig Balsamic Vinegar from Devo Olive Oil. I received an Ozeri Green Earth 12″ Nonstick Pan for my honest review. All opinions are my own.

The Food Blogger food this week was spinach – one of the hubby’s favorites! I knew he would love whatever I came up with using this ingredient. I decide to create the recipe on one of his diet nights – I love the challenge of giving him a delicious meal with that 350 calorie limit. It’s not always easy but it is something I certainly enjoy! It has been challenging for me to cook without fats. I’m fortunate in that my husband will eat almost anything and loves to try new foods and flavor combinations. He loves vinegar and that has been a saving grace – it’s amazing the punch you can give to a meal with flavored vinegars. I hope you enjoy this week’s recipe!

Scallops on Spinach, Onions and Apples


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Serves 1

3.5 oz scallops – about three large, thawed and dried
3.5 oz spinach, chopped
3.5 oz white onion, slice thinly
3.5 oz apple, peeled, cored and julienned
1 TBS Fig Balsamic Vinegar
1/2 cup cooked brown rice
3 cashew nuts, roughly chopped
salt and pepper
dusting of hot paprika

Add the onions to a large, nonstick saute pan. I used my new Ozeri 12″ Green Earth Smooth Ceramic. I really love how these Ozeri pans have made cooking these low calorie meals easy – they truly do not need any fats for whatever you are cooking to brown nicely. And nothing sticks! As the onions cook add a little water – about 2 TBS – to keep them moist. When the onions are just starting to brown and are nice and soft add the apples and the 1 TBS of Fig Balsamic. Let that cook for about 5 minutes until the apples just start to soften. Then add the chopped spinach. As the spinach starts to wilt add in the brown rice and just heat through.

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While the spinach mixture is cooking heat another nonstick pan. Sprinkle the scallops with salt and dust them with the hot paprika. When the pan is hot add the scallops. Cook them for about 2 minutes on each side.

Add the spinach mixture to a bowl and top with the scallops. Sprinkle the chopped cashew nuts over the meal.

The hubby really enjoyed this one. The paprika added a touch of the exotic to the scallops and it was balance by the sweet/tart apples. The fig balsamic vinegar was a delightful mix of rich with a nice vinegary bite. He loved the way it perked up the onions. And the vinegar brings out the iron in the spinach so it’s a win-win.  He said it was quite filling for a low calorie meal!

And I can’t say how happy I was with the Ozeri pans – I used the larger 12″ for the spinach mixture and my 8″ textured for the scallops. Not a drop of fat – not even spray – and they clean up like a dream.

You can see what else the Food Bloggers made with Spinach this week:

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