Pan Seared Scallops Spinach Salad

  • Author: Amy Tinnin - A Cup Full of Sass
  • Prep Time: 5 mins
  • Cook Time: 4 mins
  • Total Time: 9 mins
  • Yield: 2
  • Category: Healthy


Pan Seared Scallops Spinach Salad with avocado, carrot ribbons and cherub tomatoes.


  • — 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


  1. Prepare the spinach salads by adding spinach to bowls.
  2. Slice avocado and add them to the spinach bowls.
  3. Add ribbon carrots and Cherub Tomatoes. Set aside.
  4. In a caster iron skillet, heat 2 tablespoons of Avocado oil (or Olive Oil) over medium-high heat.
  5. 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.
  6. Remove immediately from heat and serve over salad. Squeeze lemon over each salad.