Scallops with Warm Spinach Salad

From Recipes

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Current revision

Scallops with Warm Spinach Salad

Ingredients:

• 9 ounces spinach
• 3/4 Cup almonds sliced
• 5 tablespoons olive oil
• 1 pound scallops cleaned
• salt
• 4 ounces roasted red peppers thinly sliced
• 2 medium shallot thinly sliced
• 1/8 teaspoon black pepper
• 1 1/2 tablespoons sherry vinegar

Directions:
Toast almonds over medium heat until fragrant and lightly browned. Add to spinach. Add 2 tablespoons oil to skillet, heat at medium high until starts to smoke. Add scallops, flat side down, and cook until edges are opaque, then 45 seconds more. Transfer to plate, salt to taste. Add remaining oil to skillet, lower to medium heat. Add peppers, shallots, 1/4 teaspoon salt, pepper. Cook until shallots soften slightly, about 2 minutes. Remove pan from the heat and swirl in vinegar. Pour warm dressing over spinach and toss to wilt. Arrange scallops on top.