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    You are in: Home / Southern / Seared Scallops and Spinach Salad Recipe
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    Seared Scallops and Spinach Salad

    Seared Scallops and Spinach Salad. Photo by CaliforniaJan

    1/2 Photos of Seared Scallops and Spinach Salad

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    Dreamgoddess's Note:

    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.

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    Units: US | Metric

    • 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


    1. 1
      Rinse the scallops and pat them dry.
    2. 2
      Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
    3. 3
      Heat the oil in a skillet to medium heat.
    4. 4
      Sear the scallops until browned and opaque, about 5 minutes, turning once.
    5. 5
      Remove the scallops from the skillet and keep them warm.
    6. 6
      Add the spinach and carrots to the skillet; sprinkle with water.
    7. 7
      Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
    8. 8
      Add the balsamic vinegar and toss to coat evenly.
    9. 9
      Spoon the spinach and carrots onto four plates and top with the seared scallops.

    Browse Our Top Cajun Recipes

    Ratings & Reviews:

    • on July 18, 2009


      Beautiful blend of flavours! Apart from the scallops and cajun being very good together I loved the slight crispness of the carrot with the spinach. The balsamic topped it all off nicely as well.

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    • on June 05, 2009


      Made for ZWT and the Epicurean Queens, this is an excellent salad. Very easy and tastes like you've worked a lot harder than you did!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2006


      Fantastic fusion! I loved the cajun flair on the scallops with an almost italian surrounding. I threw in a few sliced mushrooms before adding the spinach because I had too many in my fridge, and they were a nice addition... then I topped it off with a dab of parm cheese. Great low fat, low carb dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Seared Scallops and Spinach Salad

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.2
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 27.2 mg
    Sodium 513.8 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 2.1 g
    Sugars 2.5 g
    Protein 16.3 g

    The following items or measurements are not included:

    blackened steak seasoning

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