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Categories:Viewed: 83 - Published at: 2 years ago
Ingredients
- 1 (10 ounce) package spinach leaves, washed, stemmed and torn
- 3 thin slices red onions, halved and separated
- 12 ounces sea scallops
- ground red pepper
- paprika
- nonstick cooking spray
- 12 cup prepared Italian salad dressing
- 14 cup crumbled blue cheese
- 2 tablespoons toasted walnuts
Method
- Pat spinach dry place in large bowl with red onion.
- Cover, set aside.
- Rinse scallops and cut in half horizonally (to make 2 thin rounds); pat dry.
- Sprinkle top side lightly with red pepper and paprika.
- Spray large nonstick skillet with cooking spray; heat over high heat until very hot.
- Add half of the scallops, seasoned side down, in a single layer, placing 1/2 inch or more apart.
- Sprinkle with red pepper and paprika.
- Cook 2 minutes or until browned on bottom.
- Turn scallops; cook 1 to 2 minutes more until opaque in center.
- Transfer to plate; cover to keep warm.
- Wipe skillet clean; repeat procedure with remaining scallops.
- Place dressing in a small saucepan; bring to boil over high heat.
- Pour dressing over spinach and onion; toss to coat.
- Divide among 4 plates.
- Place scallope on top of spinach; sprinkle with blue cheese and walnuts.
