Scallop and Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It sounds like a great recipe. My husband doesn't care for blue cheese - so I'll probably substitute it with some feta. Ingredients:
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 |
1/2 cup prepared italian salad dressing |
1/4 cup crumbled blue cheese |
2 tablespoons toasted walnuts |
Directions:
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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