Seared Scallops and Spinach Salad

Recipe by Dreamgoddess
READY IN: 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup julienne carrot
  • 2 12
    tablespoons balsamic vinegar
  • 1
    tablespoon water
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DIRECTIONS

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