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.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 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. 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.