Scallop and Spinach Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Just came across this salad recipe - and decided to get it posted before I misplace it! It sounds like a great recipe. My husband doesn't care for blue cheese -- so I'll probably substitute it with some feta.”

Ingredients Nutrition

  • 1 (10 ounce) package spinach leaves, washed, stemmed and torn
  • 3 thin slices red onions, halved and separated
  • 12 ounces sea scallops
  • ground red pepper
  • paprika
  • nonstick cooking spray
  • 12 cup prepared Italian salad dressing
  • 14 cup crumbled blue cheese
  • 2 tablespoons toasted walnuts


  1. Pat spinach dry place in large bowl with red onion. Cover, set aside.
  2. Rinse scallops and cut in half horizonally (to make 2 thin rounds); pat dry. Sprinkle top side lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot.
  3. Add half of the scallops, seasoned side down, in a single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes more until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.
  4. Place dressing in a small saucepan; bring to boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallope on top of spinach; sprinkle with blue cheese and walnuts.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a