Pan-Seared Scallops with Spinach

Quick and easy lunch and even more perfect for weeknights or entertaining. You can also serve it over fettuccine tossed with olive oil and Parmesan cheese.

Ingredients:

1 lb. fresh sea scallops

2 tablespoons olive oil

2 tsp. Cajun seasoning

1 10-oz. pkg. prewashed spinach

1 Tbsp. dry white wine or water

2 Tbsp. balsamic vinegar

Directions:

• Rinse scallops
• In a small container, combine scallops and seasoning to coat 
• Heat 2 tablespoon of olive oil in a skillet
• Cook over medium heat about 6 minutes or until browned and opaque, turning once.
• Remove scallops and deglaze the pan with white wine or water.
• Return scallops to pan, add vinegar; toss to coat evenly, heat through.
• Plate pre-washed spinach, add scallops and drizzle with deglazed sauce from the skillet.