Pan Seared Scallops

I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb fresh sea scallop
• 2  tablespoons all-purpose flour
• 2  teaspoons  blackened steak seasoning
• 1  tablespoon  vegetable oil
• 10  ounces spinach
• 1  tablespoon water
• 2  tablespoons  balsamic vinegar

Directions

1. rinse scallops; pat dry.
2. in a plastic bag combine flour and seasoning; add scallops; toss to coat.
3. in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
4. add spinach to skillet; sprinkle with water.
5. cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
6. add vinegar; toss to coat evenly.
7. return scallops; heat through.