Pan Seared Scallops Spinach Salad with avocado, carrot ribbons and cherub tomatoes.
Course Healthy
Prep Time 5 minutesminutes
Cook Time 4 minutesminutes
Total Time 9 minutesminutes
Servings 2
Author Amy Tinnin - A Cup Full of Sass
Ingredients
--- For the Scallops ---
8ScallopsPreferably Dry Scallops Use 4 sea scallops for one salad
2TablespoonsAvocado Oilor Olive oil
Salt
Cracked Black Pepper
--- For Salad ---
1Avacadouse half for each salad
4cupsSpinach leaves
1/2lemonsqueezed over salads
1Carrot shaved into ribbons
1CupCherub Tomatoesdivided 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.