Seared Scallops and Spinach Salad

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.