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Nutrition Facts

Serving Size 1 (212g)

Recipe makes 4 servings

The following items or measurements are not included below:

blackened steak seasoning

2 1/2 tablespoons balsamic vinegar

Calories 196
Calories from Fat 72 (36%)
Amount Per Serving %DV
Total Fat 8.0g 12%
Saturated Fat 1.0g 5%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 4.2g
Trans Fat 0.0g
Cholesterol 37mg 12%
Sodium 248mg 10%
Potassium 809mg 23%
Total Carbohydrate 9.6g 3%
Dietary Fiber 2.0g 8%
Sugars 0.9g
Protein 21.6g 43%

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Seared Scallops and Spinach Salad

Recipe #163152 | 12 min | 5 min prep | add private note
Dreamgoddess

By: Dreamgoddess
Apr 6, 2006

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.

SERVES 4 (change servings and units)

Ingredients

  • 1 lb fresh sea scallop
  • 2 tablespoons flour
  • 2 teaspoons blackened steak seasoning or cajun seasoning
  • 2 tablespoons cooking oil

  • 1 (10 ounce) package prewashed baby spinach leaves
  • 1/2 cup julienne carrot
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon water

Directions

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

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Featured Reviews for This Recipe

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From: Peter J

On Jul 18, 2009

Beautiful blend of flavours! Apart from the scallops and cajun being very good together I loved the slight crispness of the carrot with the spinach. The balsamic topped it all off nicely as well.

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    From: CaliforniaJan

    On Jun 5, 2009

    Made for ZWT and the Epicurean Queens, this is an excellent salad. Very easy and tastes like you've worked a lot harder than you did!

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    From: AKillian24

    On Aug 10, 2006

    Fantastic fusion! I loved the cajun flair on the scallops with an almost italian surrounding. I threw in a few sliced mushrooms before adding the spinach because I had too many in my fridge, and they were a nice addition... then I topped it off with a dab of parm cheese. Great low fat, low carb dinner!

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  • Read all 3 reviews

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