Seared Scallops and Spinach Salad |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad. Ingredients:
1 lb fresh sea scallop |
2 tablespoons flour |
2 teaspoons blackened steak seasoning or 2 teaspoons cajun seasoning |
2 tablespoons cooking oil |
1 (10 ounce) package prewashed baby spinach leaves |
1/2 cup julienne carrot |
2 1/2 tablespoons balsamic vinegar |
1 tablespoon water |
Directions:
1. Rinse the scallops and pat them dry.
2. Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
3. Heat the oil in a skillet to medium heat.
4. Sear the scallops until browned and opaque, about 5 minutes, turning once.
5. Remove the scallops from the skillet and keep them warm.
6. Add the spinach and carrots to the skillet; sprinkle with water.
7. Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
8. Add the balsamic vinegar and toss to coat evenly.
9. Spoon the spinach and carrots onto four plates and top with the seared scallops.
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