Smoked Sea Scallops and Warm Spinach Salad
4 oz of Gerard & Dominique Smoked Scallops
2 cups of baby spinach
1 teaspoons of olive oil
4 tablespoons of creamy vinaigrette dressing
Optional: Basil pesto, chopped shallots, sliced tomatoes
1.) Warm olive oil in hot saute pan over medium heat. Saute scallops until warm & edges are golden (about 1 – 2 minutes). Remove the scallops from pan.
2.) Toss shallots and pesto into pan on low heat. Add a creamy vinaigrette dressing, cook for a few seconds. Pour hot dressing mixture on spinach, toss well. Top with warmed scallops. Decorate with slices of tomato if desired.
3.) Serves 2. 10 minutes tops!
This keeps well, already cut, for up to 2 days, in an airtight container. Stack them on top of each other with baking paper in between each layer. Try to pack them so the top layer has the lid pressing down lightly on it, to keep everything compressed and together. Some flatbread brands can curl up a bit on the edges when left out for a while – not a big deal, more about appearance.