1 lbs bay or sea scallops, rinsed
1 large ripe mango, halved, pitted, and diced
1 large cucumber, quarters lengthwise, cut into chunks
1 bag (about 1/2 ounce) of spinach
1 1/2 tbsp grated peeled fresh gingerroot
1 1/2 tsp minced garlic
2/3 cup canola oil
1/3 cup rice vinegar
1 1/2 tsp toasted sesame oil
1/4 cup reduce-sodium soy sauce
1/4 cup water
2 tbsp honey
1/2 tsp fresh ground black pepper
In 12-inch nonstick skillet, heat 1 tbsp dressing on medium for 1 minute. Add scallops and cook 6 to 8 minutes or until scallops are opaque throughout, stirring occassionally.
While scallops are cooking prepare salad dressing by adding all ingredients into a 2-cup jar with lid and shake well to dissolve the honey.
In a large bowl, toss together scallops, mango, cucumber, and spinach. Add 1/2 cup of dressing and toss to lightly coat.
Serve and garnish with lime wedges. Salad should make about 4 main dish salads.
Adapted from Redbook and from the kitchen of http://multiplydelicious.com