Seared Scallops - Warm Spinach Salad

By draingal

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

Preparation

Step 1

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.