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Scallop, Spinach And Orange Salad

Nutrition per serving    (USDA % daily values)
CAL
431
FAT
109%
CHOL
28%
SOD
26%

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Ingredients for 4 servings

2 oranges, peeled, white pith removed

1 cup orange juice

3 tablespoons balsamic vinegar

2 tablespoons minced shallot

1/4 cup olive oil

12 large sea scallops, each cut horizontally into thirds

2 tablespoons (1/4 stick) butter, melted

1/4 teaspoon paprika

8 cups fresh spinach leaves (about 10 ounces)

2 tablespoons sliced almonds, toasted

1/4 cup (1/2 stick) chilled butter, cut into pieces

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