Seared Scallops and Spinach Salad

“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.”

Ingredients Nutrition

  • 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) packageprewashed baby spinach leaves
  • 12 cup julienne carrot
  • 2 12 tablespoons balsamic vinegar
  • 1 tablespoon water


  1. Rinse the scallops and pat them dry.
  2. Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
  3. Heat the oil in a skillet to medium heat.
  4. Sear the scallops until browned and opaque, about 5 minutes, turning once.
  5. Remove the scallops from the skillet and keep them warm.
  6. Add the spinach and carrots to the skillet; sprinkle with water.
  7. Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
  8. Add the balsamic vinegar and toss to coat evenly.
  9. Spoon the spinach and carrots onto four plates and top with the seared scallops.

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