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Spinach Salad with Peaches and Walnuts Recipe

Make this salad the next time you serve seafood. The scallops with spicy peach relish recipe below is a perfect main dish match.

INGREDIENTS

1 Bag large bag of baby spinach, rinsed and dried
2 Ripe peaches, peeled cut into bite-sized pieces+
1/2 Cup of walnuts, broken
Raspberry dressing

DIRECTIONS

Place spinach, peaches and walnuts in a large serving bowl and add just enough dressing to coat each piece of lettuce and other ingredients. Toss and serve.

Hints
+Buy canned peach halves if you can't get good fresh peaches.
*I like to use Newman's Own Lite Raspberry & Walnut Dressing.
Add boiled shrimp to this for a satisfying and filling meal.



Scallop preparation

INGREDIENTS

l pound sea scallops (if overly large cut in half)
3 tablespoons flour
Salt and pepper to taste
2-1/2 tablespoon virgin olive oil

DIRECTIONS

Make Peach Relish: put peach, peppers, onion, cilantro and lime juice in medium bowl, stir and set aside to marry flavors of the relish.

Scallops: Place flour, salt and pepper in large paper or plastic bag and shake to mix. Add scallops, and shake to coat thoroughly. Cut bag open and separate any clustered scallops. You want each scallop separate so the flour will stick.

Heat olive oil in large pan of medium high heat. Carefully add scallops and saute, allow each side to cook until a light golden brown before turning. This takes about 5 minutes. Remove scallops, place on brown paper bag to drain oil.

Spoon a bit of relish into each serving plate and place scallops on top. Serve immediately. Spicy peach relish is also good with any sauteed or broiled fish.

Makes 4 to 6 servings.

See this book Fresh from Maine: Recipes and Stories from the State's Best Chefs, 2nd Edition Available from Amazon and at some larger brick and mortar book stores.

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