Seared Scallops and Spinach Salad

Seared Scallops and Spinach Salad created by CaliforniaJan

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:
12mins
Serves:
Units:

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

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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RECIPE MADE WITH LOVE BY

@Dreamgoddess
Contributor
@Dreamgoddess
Contributor
"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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  1. Peter J
    Beautiful blend of flavours! Apart from the scallops and cajun being very good together I loved the slight crispness of the carrot with the spinach. The balsamic topped it all off nicely as well.
  2. Peter J
    Seared Scallops and Spinach Salad Created by Peter J
  3. CaliforniaJan
    Made for ZWT and the Epicurean Queens, this is an excellent salad. Very easy and tastes like you've worked a lot harder than you did!
  4. CaliforniaJan
    Seared Scallops and Spinach Salad Created by CaliforniaJan
  5. AKillian24
    Fantastic fusion! I loved the cajun flair on the scallops with an almost italian surrounding. I threw in a few sliced mushrooms before adding the spinach because I had too many in my fridge, and they were a nice addition... then I topped it off with a dab of parm cheese. Great low fat, low carb dinner!
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