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Pan Seared Scallops Spinach Salad

Pan Seared Scallops Spinach Salad with avocado, carrot ribbons and cherub tomatoes.
Course Healthy
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2
Author Amy Tinnin - A Cup Full of Sass

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.