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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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    Ingredients:

    Servings:

    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

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2009

      55

      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

      55

      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

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    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
    37%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 27.2 mg
    9%
    Sodium 513.8 mg
    21%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.5 g
    10%
    Protein 16.3 g
    32%

    The following items or measurements are not included:

    blackened steak seasoning

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