Seared Scallops And Spinach Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.