Seared Scallops And Spinach Salad

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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.

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Steps

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Rinse the scallops and pat them dry.

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Mix the flour and seasoning of your choice in a plastic bag.

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Add the scallops and toss to coat.

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Heat the oil in a skillet to medium heat.

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Sear the scallops until browned and opaque , about 5 minutes , turning once.

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Remove the scallops from the skillet and keep them warm.

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Add the spinach and carrots to the skillet.

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Sprinkle with water.

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Cover the skillet and cook on medium-high until the spinach starts to wilt , about 2 minutes.

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Add the balsamic vinegar and toss to coat evenly.

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Spoon the spinach and carrots onto four plates and top with the seared scallops.

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Ingredients

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fresh sea scallop, flour, blackened steak seasoning, cooking oil, baby spinach leaves, carrot, balsamic vinegar, water