Scallop and Spinach Salad

“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.

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