Seared Scallops And Spinach Salad - cooking recipe

Ingredients

1 lb fresh sea scallop
2 tablespoons flour
2 teaspoons blackened steak seasoning or 2 teaspoons cajun seasoning
2 tablespoons cooking oil
1 (10 ounce) package prewashed baby spinach leaves
1/2 cup julienne carrot
2 1/2 tablespoons balsamic vinegar
1 tablespoon water

Preparation

Rinse the scallops and pat them dry.
Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
Heat the oil in a skillet to medium heat.
Sear the scallops until browned and opaque, about 5 minutes, turning once.
Remove the scallops from the skillet and keep them warm.
Add the spinach and carrots to the skillet; sprinkle with water.
Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
Add the balsamic vinegar and toss to coat evenly.
Spoon the spinach and carrots onto four plates and top with the seared scallops.