Spinach Salad With Scallops and Apples

I couldn't find a good scallop and spinach salad recipe, so I googled around and this one came up. It's from a diabetic recipe site. We sautéed the scallops rather than broiling them, and added a dash of salt to the dressing. It turned out really well.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs sea scallops
• 2  tablespoons olive oil
• 1  tablespoon water
• 2  tablespoons fresh lemon juice
• 1  teaspoon Dijon mustard
• 8  cups  Baby Spinach
• 1  large tart apples, such as Fuji or 1  large granny smith apple, cored and chopped
• 2  tablespoons  slivered almonds, toasted
•  fresh ground pepper

Directions

1. 1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. 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. Keep warm.
2. 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
3. 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.