Seared Scallops and Spinach Salad

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.

• Total Time: 12 mins
• Prep Time: 5 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 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
• ½ cup julienne carrot
• 2 ½ 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.

Reviews

[Peter J]

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.

[CaliforniaJan]

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!

[AKillian24]

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!