Scallop and Spinach Salad

Just came across this salad recipe - and decided to get it posted before I misplace it! It sounds like a great recipe. My husband doesn't care for blue cheese -- so I'll probably substitute it with some feta.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (10 ounce) package  spinach leaves, washed, stemmed and torn
• 3  thin slices red onions, halved and separated
• 12  ounces sea scallops
•  ground red pepper
•  paprika
•  nonstick cooking spray
• 1⁄2 cup  prepared  Italian salad dressing
• 1⁄4 cup  crumbled blue cheese
• 2  tablespoons  toasted walnuts

Directions

1. Pat spinach dry place in large bowl with red onion. Cover, set aside.
2. Rinse scallops and cut in half horizonally (to make 2 thin rounds); pat dry. Sprinkle top side lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot.
3. Add half of the scallops, seasoned side down, in a single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes more until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.
4. Place dressing in a small saucepan; bring to boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallope on top of spinach; sprinkle with blue cheese and walnuts.