Seared Scallops and Spinach Salad
Elevate your salad game with this vibrant and delicious Seared Scallops and Spinach Salad recipe! Perfectly golden, tender sea scallops are pan-seared to perfection and paired with a fresh mix of baby spinach, juicy cherry tomatoes, and crisp red onion. A zesty, homemade lemon-Dijon dressing ties it all together, while a drizzle of garlic butter adds an indulgent finishing touch. Ready in just 25 minutes, this easy yet elegant dish delivers restaurant-quality flavor that’s perfect for a light lunch, dinner, or entertaining guests. Healthy, flavorful, and undeniably satisfying, this spinach salad with scallops is a true showstopper on your table.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 6 cups baby spinach
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
Instructions
Pat the sea scallops dry with paper towels to remove moisture. Season both sides with 0.5 teaspoons salt and 0.25 teaspoons black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer (do not overcrowd the pan).
Cook the scallops for 2-3 minutes per side until they develop a golden crust and are opaque in the center. Remove from skillet and set aside.
In the same skillet, lower the heat to medium and add the butter and minced garlic. Stir for 30 seconds until fragrant, then remove from heat.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.
In a large salad bowl, combine the baby spinach, cherry tomatoes, and red onion. Drizzle the dressing over the salad and toss to coat evenly.
Divide the spinach salad among four plates and top with the seared scallops. Drizzle any leftover garlic butter from the pan over the scallops for added flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.9 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1675 mg | 36% | |
*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.
