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