Ingredients for Seared Scallops And Spinach Salad
- Fresh Sea Scallop
- 1/4 cup all-purpose flour
- Blackened Steak Seasoning
- Cooking Oil
- Baby Spinach Leaves
- Carrot
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
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How to Make Seared Scallops And Spinach Salad
- In a medium bowl, whisk together flour, salt, pepper, and paprika.
- Add scallops to the bowl and toss to coat evenly with the flour mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Add scallops to the hot skillet and sear for 3-4 minutes per side, until golden brown and cooked through.
- Remove scallops from skillet and set aside, keeping warm.
- Add spinach and carrots to the skillet. Sprinkle with water.
- Cover the skillet and cook for 1-2 minutes, or until spinach is wilted.
- Stir in balsamic vinegar and toss to combine.
- Divide spinach mixture among four plates.
- Top each serving with seared scallops and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
5g
Carbs
4g