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Scallop & Spinach Salad

Scallop & Spinach Salad

Scallops, bleu cheese, walnuts and vinaigrette are tasty on a bed of our Baby Spinach.
Course Salad
Cuisine Surprise Me
Servings 4 people

Ingredients
  

  • 1 package Fresh Express Baby Spinach
  • 3 sweet red onions sliced, halved & separated
  • 1/2 sweet red pepper, julienned
  • 4 Tablespoon walnuts chopped
  • 1/4 cup bleu or feta cheese crumbled
  • 12 ounces uncooked sea scallops not frozen
  • No-stick cooking spray
  • 1 Chipotle chili pepper
  • Granulated garlic

Dressing Ingredients:

  • 1/2 cup red wine vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoon fresh garlic minced
  • 1 Tablespoon fresh oregano minced
  • 1 Tablespoon fresh basil minced
  • 2 Tablespoon fresh parsley minced
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Let scallops thaw completely and let sit until room temperature.
  • Wash scallops with cool water and blot very dry with paper towels.
  • Sprinkle scallops with chili pepper and garlic.
  • Spray large non-stick skillet with cooking spray.
  • Heat over medium-high heat until very hot, but don't let the pan smoke.
  • Put seasoned scallops into skillet and cook for two minutes.
  • Turn scallops over and cook for two more minutes.
  • Remove scallops from hot pan and let cool.
  • Place greens in a large salad bowl.
  • Add onion rings, nuts and red pepper.
  • Stir dressing, then pour desired amount on salad.
  • Toss salad well, then serve on four individual salad dishes.
  • Divide and arrange scallops on top of salads.
  • Sprinkle each salad with bleu cheese.

Dressing Instructions:

  • Whisk dressing ingredients in a microwavable bowl.
  • Let sit for 15 – 20 minutes for flavors to blend.
  • Heat dressing in the microwave for one minute.
  • Stir just prior to using on salad.
  • Refrigerate remaining dressing for up to two weeks.
Keywords Entertaining, Gluten Free, Plant-based, Protein, Salads, Seafood, Soy Free, Spinach
Made with
Baby Spinach

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