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Warm Yourself with a Delicious Scallops and Warm Spinach Salad
Another Favorite Restaurant Recipe
This restaurant seafood salad is a very special recipe that combines scallops in a warm spinach
salad and calls for roasted red pepper vinaigrette that brings everything together for a real
culinary treat.
When shopping for this seafood make certain they are plump and firm, with a sweet aroma. The
best of these are creamy or slightly off-white. When cooked, each is opaque and just firm. Over
cooking will make them tough. If you use large ones, it might be best to slice each one into two
thinner pieces for more uniform cooking.
Seared Scallops - Warm Spinach Salad: A Real Restaurant Recipe
Preparation time: 30 minutes. Serves 4.
Cooking Conversion Table
Ingredients:
9 ounces of baby spinach (about 8 cups lightly packed)
3/4 cup sliced almonds, toasted
5 tablespoons olive oil
1 pound of medium size sea scallops
4 ounces roasted red peppers cut into thin strips (about 1/2 cup)
2 medium shallots, sliced thin
1/8 teaspoon ground black pepper
1 1/2 tablespoon sherry vinegar
Instructions:
Place the spinach in a large mixing bowl, add the almonds and set aside
Add 2 tablespoons olive oil into a skillet and raise the temperature to medium high heat (heat oil
until it just begins to smoke)
Add the seafood, flat side down and cook about 2 1/2 minutes)
Use tongs and turn them over
Cook until medium-rare (about 45 seconds longer. The sides will have firmed and all but the
middle third of each piece of seafood will be opaque)
Transfer the scallops to a plate, season with salt to taste and set aside
Lower heat to medium, add remaining 3 tablespoons of olive oil into the skillet
Add red peppers, shallots, 1/4 teaspoon of salt and pepper
Cook until the shallots soften slightly (about 2 minutes)
Remove the skillet from the heat and swirl in the vinegar
Pour the warm dressing over the spinach and toss to wilt
Divide the spinach salad among 4 plates and arrange the scallops on top
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