Ingredients for Scallop And Spinach Salad
- Spinach Leaves
- Red Onions
- Sea Scallops
- Ground Red Pepper
- 1 teaspoon paprika
- Nonstick Cooking Spray
- Italian Salad Dressing
- 1/4 cup crumbled blue cheese OR feta cheese
- 1/4 cup chopped walnuts
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How to Make Scallop And Spinach Salad
- Wash and thoroughly dry the spinach. Place in a large bowl with the thinly sliced red onion. Cover and set aside.
- Rinse the scallops and cut them in half horizontally. Pat them dry with paper towels.
- Lightly sprinkle the top side of each scallop half with red pepper flakes and paprika.
- Spray a large nonstick skillet with cooking spray and heat over high heat until very hot.
- Add half of the scallops to the hot skillet in a single layer, ensuring they are spaced about 1/2 inch apart. Sprinkle with additional red pepper flakes and paprika.
- Cook for 2 minutes, or until browned on the bottom. Turn the scallops and cook for 1-2 more minutes, or until opaque in the center.
- Transfer the cooked scallops to a plate and cover to keep warm.
- Wipe the skillet clean and repeat steps 5-7 with the remaining scallops.
- **Dressing:** In a small saucepan, whisk together 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon paprika, salt, and pepper to taste. Bring to a simmer over medium heat, stirring constantly, until slightly thickened (about 1 minute). Remove from heat.
- Pour the warm dressing over the spinach and red onion mixture. Toss gently to coat.
- Divide the spinach salad among four plates.
- Top each salad with the seared scallops.
- Sprinkle with crumbled blue cheese (or feta) and chopped walnuts. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
25g
Fat
16g
Carbs
5g
