cateory: salads
Scallops and Warm Spinach Salad
Reviews: 198
Ingredients:
- 9 ounces of baby spinach (about 8 cups lightly packed)
- 3/4 cup sliced almonds, toasted
- 5 tablespoons olive oil
- 1 pound of medium size sea scallops
- 4 ounces roasted red peppers cut into thin strips (about 1/2 cup)
- 2 medium shallots, sliced thin
- 1/8 teaspoon ground black pepper
- 1 1/2 tablespoon sherry vinegar
How to make
Scallops and Warm Spinach Salad
Scallops and Warm Spinach Salad
- Place the spinach in a large mixing bowl, add the almonds and set aside
- Add 2 tablespoons olive oil into a skillet and raise the temperature to medium high heat (heat oil until it just begins to smoke)
- Add the seafood, flat side down and cook about 2 1/2 minutes)
- Use tongs and turn them over
- Cook until medium-rare (about 45 seconds longer. The sides will have firmed and all but the middle third of each piece of seafood will be opaque)
- Transfer the scallops to a plate, season with salt to taste and set aside
- Lower heat to medium, add remaining 3 tablespoons of olive oil into the skillet
- Add red peppers, shallots, 1/4 teaspoon of salt and pepper
- Cook until the shallots soften slightly (about 2 minutes)
- Remove the skillet from the heat and swirl in the vinegar
- Pour the warm dressing over the spinach and toss to wilt
- Divide the spinach salad among 4 plates and arrange the scallops on top
Comments for
Scallops and Warm Spinach Salad
Scallops and Warm Spinach Salad
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