Scallop and Spinach Salad
Indulge in the fresh, vibrant flavors of this Scallop and Spinach Salad, a perfect combination of tender seared scallops and crisp baby spinach leaves. This quick and easy recipe comes together in just 20 minutes and features a zesty homemade lemon dressing made with Dijon mustard, honey, and a hint of garlic. Garnished with creamy avocado slices, juicy cherry tomatoes, and the subtle sweetness of shallots, this dish is elevated with an optional drizzle of balsamic glaze for added depth. Whether you’re searching for a light lunch or an elegant dinner starter, this protein-packed salad delivers a satisfying balance of nutrition and gourmet flair.
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Recipe Information
Ingredients
- 12 pieces Fresh scallops
- 5 cups Baby spinach leaves
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 clove Garlic (minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 cup Cherry tomatoes (halved)
- 1 small Shallot (thinly sliced)
- 1 medium Avocado (sliced)
- 1 tablespoon Balsamic glaze (optional)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Remove the small side muscle from each scallop, if attached.
Season the scallops with a pinch of salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops to the pan in a single layer, making sure they are not overcrowded.
Sear the scallops for about 2 minutes on one side until golden brown, then flip and cook for another 2 minutes. Remove them from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil, along with the minced garlic. Stir for 30 seconds until fragrant, then remove from heat.
Prepare the dressing by whisking together the lemon juice, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl.
In a large salad bowl, combine the baby spinach, cherry tomatoes, sliced shallot, and avocado. Drizzle the lemon dressing over the salad and toss to coat evenly.
Divide the salad onto individual plates and top each serving with 3 seared scallops.
(Optional) Drizzle a bit of balsamic glaze over the salad for an extra touch of flavor.
Serve immediately and enjoy this fresh and healthy salad.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.7 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
