Seared Scallops and Spinach Salad

Total Time
Prep 5 mins
Cook 7 mins

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 Nutrition

  • 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) packageprewashed baby spinach leaves
  • 12 cup julienne carrot
  • 2 12 tablespoons balsamic vinegar
  • 1 tablespoon water


  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.
Most Helpful

5 5

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.

5 5

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!

5 5

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!