Warm Spinach Salad with Seared Scallops and Roasted Pepper Vinaigrette

Name: Warm Spinach Salad with Seared Scallops and Roasted Pepper Vinaigrette
Yield: Serves 4 as a main course
Ingredients: 9 ounces, baby spinach (about 8 cups lightly packed); 3/4 cup, sliced almonds; 5 tablespoons, extra-virgin olive oil; 1 pound, medium sea scallops, tendons removed; , Salt; 4 ounces, jarred roasted red peppers, drained and cut into thin strips (about 1/2 cup); 2 , medium shallots, sliced thin; 1/8 teaspoon, ground black pepper; 1 1/2 tablespoons, sherry vinegar

Main Courses
Fish & Seafood
Vegetables
Salads

At their finest, warm spinach salads feature barely wilted, mineral-rich spinach in a balanced, flavorful dressing. Add sweet, meaty scallops and you’ve got an elegant light meal—if you can pull it off.

SERVES 4 as a main course

Warm Spinach Salad with Seared Scallops and Roasted Pepper Vinaigrette

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