Seared Scallops & Spinach Salad

Seared Scallops & Spinach Salad

Seared Scallops & Spinach Salad

Course: Salad
Keyword: Seared Scallops & Spinach Salad
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  • 1 pound fresh sea scallops
  • 2 tbsp all-purpose flour
  • 3 tsp Cajun seasoning
  • 2 tbsp olive oil
  • 3 cups fresh spinach
  • 1 cup julienned carrots
  • tbsp balsamic vinegar
  • cup sesame seeds
  • Croutons


  • Rinse scallops and pat dry; combine with flour and seasoning in a zip-close plastic bag and shake to coat.
  • In a large skillet, heat oil and sear scallops 1½ minutes on each side or until opaque and golden.
  • In a fresh skillet, combine spinach and carrots; sprinkle with 1 tablespoon water.
  • Cover and cook over medium-high heat until spinach starts to soften.
  • Add vinegar and seeds; stir.
  • Serve scallops over spinach topped with croutons.
  • Serve hot.


This recipe can be found in our Tennessee Hometown Cookbook.
Tennesse Hometown Cookbook