Spinach Salad with Scallops and Apples

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 4 servings

Ingredients

 * vegetable cooking spray
 * 1¼ pounds (600 g) sea scallops
 * 2 tablespoons (30 ml) olive oil
 * 1 tablespoon (15 ml) water
 * 2 tablespoons (30 ml) fresh lemon juice
 * 1 teaspoon (5 ml) Dijon mustard
 * 8 cups (24 g) baby spinach, washed, stems removed, and drained on paper towels or spun dry
 * 1 large tart apple, such as Fuji or Granny Smith, cored and chopped
 * 2 tablespoons (16 g) slivered almonds, toasted
 * freshly ground pepper

Directions

 * 1) Preheat broiler.
 * 2) Lightly a broiler pan with cooking spray.
 * 3) Rinse scallops to remove any bits of shell or sand; pat dry with paper towels.
 * 4) Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes.
 * 5) Keep warm.
 * 6) In a small cup combine the oil, water, lemon juice and mustard.
 * 7) Set aside.
 * 8) Place the spinach in a bowl.
 * 9) Add the apples and almonds.
 * 10) Toss with the dressing.
 * 11) Season with pepper.
 * 12) Divide between 4 plates and top with scallops.
 * 13) Serve immediately.

Nutritional information
Per serving:
 * 258 calories (36% calories from fat) | 27g protein | 10g total fat (1.2g saturated fat) | 15g carbohydrates | 4g dietary fiber | 47mg cholesterol | 306mg sodium
 * Diabetic exchanges: 4 very lean protein | 1 carbohydrate (½ fruit, 1 vegetable) | 1 fat