I made this Seared Scallops spinach salad for dinner on one of my low carb days. Salads don’t have to be boring, ya know?! This salad proves just that. This recipe is a low carb, gluten-free, Faster Way to Fat Loss Friendly, Paleo and Keto friendly.
Sea Scallops are a great way to change up a salad. They are a great source of protein and Omega-3.
There are two different types of scallops. Dry and wet.
The difference between the dry and wet scallops can be identified by looking at the color and texture.
Dry scallops look ivory or pinkish. These are the ones you should try to get if possible because these have not been treated with chemicals additives or solutions.
Wet scallops are bright white and wet to the touch. These have been soaked in a chemical additive and don’t taste as fresh.
Now that we have that established, let’s start the recipe. You won’t believe how easy this recipe is!
- First, assemble the salads and set aside
- Now you will need to pat dry the scallops with a paper towel.
- Next, sprinkle with coarse sea salt and fresh cracked pepper.
- In a caster iron skillet, heat 2 tablespoons of Avocado oil (or Olive Oil) over medium-high heat.
- Once the pan is hot add scallops being careful not to overcrowd; sear 2 minutes on each side or until golden brown. We are searing on very high heat so the outside browns and the inside remain juicy.
Yum! Tell me how delicious this looks. For my salad, I used spinach, ribbon carrot, cherub tomatoes, and avocado. I also squeezed fresh lemon over my salad. I did not add any salad dressing. Feel free to add any of your choices.
Pan Seared Scallops Spinach Salad
Ingredients
- --- For the Scallops ---
- 8 Scallops Preferably Dry Scallops Use 4 sea scallops for one salad
- 2 Tablespoons Avocado Oil or Olive oil
- Salt
- Cracked Black Pepper
- --- For Salad ---
- 1 Avacado use half for each salad
- 4 cups Spinach leaves
- 1/2 lemon squeezed over salads
- 1 Carrot shaved into ribbons
- 1 Cup Cherub Tomatoes divided between salads
Instructions
- Prepare the spinach salads by adding spinach to bowls.
- Slice avocado and add them to the spinach bowls.
- Add ribbon carrots and Cherub Tomatoes. Set aside.
- In a caster iron skillet, heat 2 tablespoons of Avocado oil (or Olive Oil) over medium-high heat.
- Once the pan is hot add scallops being careful not to overcrowd; sear 2 minutes on each side or until golden brown. We are searing on very high heat so the outside browns and the inside remain juicy.
- Remove immediately from heat and serve over salad. Squeeze lemon over each salad.
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