Warm Spinach Salad with Scallops

Looks like I have some catching up to do on the blog! It has been awhile. Might as well start with a salad I am going to make again this week. I usually make a half recipe and just cook all the scallops at once. But the method below would get a full batch ready at the same time (adding them all to the skillet at once would overcrowd them and keep them from browning properly).

8 oz baby spinach

2 oranges

1 cup sliced almonds

1/2 red onion, sliced thin

1 1/2 lb. dry sea scallops (16 to 20 large), tendons removed (note: Whole Foods sells dry scallops – I like to get the frozen ones and defrost them on a plate, covered, in the fridge the day before making this. It usually takes about 24 hours to defrost them.)

salt and pepper

4 Tbsp vegetable oil

Sherry-orange vinaigrette:

1/4 cup sherry vinegar

1 shallot, peeled

1 small garlic clove, peeled

2 tsp Dijon mustard

1 tsp orange zest

1/2 tsp salt

1/2 tsp pepper

3/4 cup extra-virgin olive oil

Toast the almonds in a dry skillet over medium heat (or toast in a 350 degree F oven), shaking the pan frequently to prevent burning. Almonds should be lightly browned and fragrant.

To make the dressing, blend all the ingredients (except the oil) in a blender until the garlic and shallot are finely chopped. With the blender running, add the oil and process on high until smooth and emulsified, about 15 seconds.

To prepare the oranges, cut a slice off the top and bottom and then cut the peel off all around the orange. Cut into quarters and then slice 1/2 inch thick.

Place spinach, oranges, almonds and red onion in a large bowl.

Lay scallops on a paper towel-lined plate and season with salt and pepper. Press another paper towel down on the top of the scallops.

Heat 2 Tbsp oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the scallops and cook until evenly golden, 1 to 2 minutes. (The first few scallops may be almost done when the last scallop is added to the pan.) Transfer scallops to a large plate, browned side up and set aside. Wipe out the skillet with a wad of paper towels. Add remaining 2 Tbsp oil and return to high heat until just smoking. Add remaining scallops and cook until evenly golden, 1 to 2 minutes.

Reduce heat to medium, flip second batch of scallops over, and return the first batch of scallops to the pan, browned side up. Cook until the sides of the scallops have firmed up and all but the middle third of the scallop is opaque, 30 to 60 seconds longer. Transfer scallops to a plate and cover with foil to keep warm.

Add 3/4 cup vinaigrette to the hot skillet, bring to a brief simmer and then toss with the spinach mixture. Divide the salad among individual plates and arrange the scallops over the top. Serve with the remaining dressing.

(Recipe adapted slightly from America’s Test Kitchen’s The Best 30-Minute Recipe)