1 pkg Fresh Express® Baby Spinach
3 sweet red onion slices, halved & separated
1/2 of a sweet red pepper, julienned
4 Tbsp walnuts, chopped
1/4 cup bleu or feta cheese, crumbled
12 oz uncooked sea scallops, not frozen
no-stick cooking spray
chipotle chili pepper
1/2 cup red wine vinegar
1 tsp worcestershire sauce
1/2 cup extra virgin olive oil
2 Tbsp fresh garlic, minced
1 Tbsp fresh oregano, minced
1 Tbsp fresh basil, minced
2 Tbsp fresh parsley, minced
1/2 tsp seasoning salt
1/4 tsp black pepper
Make the Dressing:
Whisk dressing ingredients in a microwavable bowl.
Let sit for 15 - 20 minutes for flavors to blend.
Stir just prior to using on salad.
Refrigerate remaining dressing for up to 2 weeks.
Grill the Scallops:
Let scallops thaw completely and/or set out of refrigerator for 30 mins (to room temp).
Wash scallops with cool water & blot very dry with paper towels.
Sprinkle scallops with chili pepper & garlic.
Spray large non-stick skillet with cooking spray.
Heat over med-high heat until very hot, but don't let the pan smoke (turn it down, if it smokes).
Put seasoned scallops into skillet & cook 2 mins.
Turn scallops over & cook for 2 more mins.
Remove scallops from hot pan to cool.
Make the Salad:
Place greens in a large salad bowl.
Add onion rings, nuts, and red pepper.
Put dressing in microwave, med heat for 1 min.
Stir dressing, then pour desired amount on salad.
Toss salad well, then serve onto 4 individual salad dishes.
Divide & arrange scallops on top of salads.
Sprinkle top each salad with bleu cheese.