Scallop and Spinach Salad

1. 1

   Pat spinach dry place in large bowl with red onion.

2. 2

   Cover, set aside.

3. 3

   Rinse scallops and cut in half horizonally (to make 2 thin rounds); pat dry.

4. 4

   Sprinkle top side lightly with red pepper and paprika.

5. 5

   Spray large nonstick skillet with cooking spray; heat over high heat until very hot.

6. 6

   Add half of the scallops, seasoned side down, in a single layer, placing 1/2 inch or more apart.

7. 7

   Sprinkle with red pepper and paprika.

8. 8

   Cook 2 minutes or until browned on bottom.

9. 9

   Turn scallops; cook 1 to 2 minutes more until opaque in center.

10. 10

    Transfer to plate; cover to keep warm.

11. 11

    Wipe skillet clean; repeat procedure with remaining scallops.

12. 12

    Place dressing in a small saucepan; bring to boil over high heat.

13. 13

    Pour dressing over spinach and onion; toss to coat.

14. 14

    Divide among 4 plates.

15. 15

    Place scallope on top of spinach; sprinkle with blue cheese and walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.