Cajun Scallops on Wilted Spinach and Carrot Salad
This delightful salad combines perfectly seared scallops with a fresh, vibrant bed of wilted baby spinach and julienne carrots. Ideal for warm summer days when you crave something light yet satisfying, this dish is both quick to prepare and bursting with flavor. The scallops are coated in a zesty Cajun seasoning, offering a spicy kick that pairs beautifully with the earthy spinach and sweet carrots. Adaptable and versatile, feel free to swap the scallops for shrimp, swordfish, or tuna steak if desired, making it a versatile option for any seafood lover. Serve it chilled or at room temperature for a refreshing, hassle-free meal that's perfect for lunch or dinner.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
fresh sea scallops
1 lb (rinsed and patted dry)
flour
2 tablespoons (for coating)
blackened steak seasoning or cajun seasoning
2 teaspoons (for coating)
cooking oil
2 tablespoons (for searing)
prewashed baby spinach leaves
10 ounces (ready to use)
julienne carrot
1/2 cup (prepared into julienne strips)
balsamic vinegar
2 1/2 tablespoons (for dressing)
water
1 tablespoon (to help wilt spinach)
Instructions
1
Rinse the fresh sea scallops under cold water and pat them dry with a paper towel to remove excess moisture.
2
In a zip-top plastic bag, combine the flour and blackened steak seasoning or Cajun seasoning. Add the scallops into the bag and toss gently to ensure each scallop is evenly coated.
3
In a large skillet, heat the cooking oil over medium heat until shimmering but not smoking.
4
Carefully add the coated scallops to the skillet, ensuring they are not overcrowded. Sear the scallops for about 2-3 minutes on one side until they are golden brown, then flip them and sear for an additional 2-3 minutes until browned and opaque throughout. Remove them from the skillet and keep warm on a plate.
5
In the same skillet, add the prewashed baby spinach and julienne carrot. Sprinkle with water and cover the skillet with a lid. Cook on medium-high, stirring occasionally, until the spinach begins to wilt, about 2 minutes.
6
Once the spinach has wilted, add the balsamic vinegar to the skillet. Toss the greens and carrots gently to ensure they are well coated with the vinegar.
7
To serve, divide the wilted spinach and carrots among four plates, topping each salad with the warm seared scallops. Enjoy the dish immediately while still warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajun Scallops on Wilted Spinach and Carrot Salad?
It is a light and vibrant seafood dish featuring seared Cajun-seasoned scallops served over a bed of wilted baby spinach and julienne carrots.
How many ingredients are required for this recipe?
The recipe requires 8 ingredients: fresh sea scallops, flour, Cajun seasoning, cooking oil, baby spinach, julienne carrots, balsamic vinegar, and water.
Can I substitute the scallops with other seafood?
Yes, you can easily swap the scallops for shrimp, swordfish, or tuna steak depending on your preference.
What seasoning is used to give the scallops a kick?
The recipe uses 2 teaspoons of either Cajun seasoning or blackened steak seasoning.
How should I prepare the scallops before cooking?
Rinse the sea scallops under cold water and pat them completely dry with a paper towel to remove excess moisture.
Why is flour used in this recipe?
The scallops are tossed in a mixture of flour and seasoning to create an even coating for searing.
How long should I sear the scallops?
Sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque throughout.
What is the best way to wilt the spinach and carrots?
Place them in a skillet with a tablespoon of water, cover with a lid, and cook on medium-high for about 2 minutes.
What type of vinegar is used for the salad dressing?
The recipe calls for 2 1/2 tablespoons of balsamic vinegar to coat the greens and carrots.
Is this dish served hot or cold?
This dish can be enjoyed immediately while warm, or it can be served chilled or at room temperature.
How many servings does this recipe make?
The instructions suggest dividing the spinach, carrots, and scallops among four plates, making it four servings.
Is this a good recipe for summer?
Yes, it is described as an ideal meal for warm summer days because it is fresh, light, and vibrant.
What kind of spinach should I use?
The recipe specifies 10 ounces of prewashed baby spinach leaves.
How should the carrots be cut?
The carrots should be prepared into julienne strips, which are thin, matchstick-like pieces.
What is the total weight of scallops needed?
You will need 1 pound of fresh sea scallops.
Can I use blackened steak seasoning instead of Cajun seasoning?
Yes, both seasonings work perfectly to provide the desired spicy flavor profile.
How do I ensure the scallops don't get soggy?
Patting them dry with a paper towel before coating them in flour is essential to getting a good sear.
What kind of oil is best for searing the scallops?
The recipe recommends using 2 tablespoons of standard cooking oil heated until shimmering.
How do I know when the spinach is done?
The spinach is ready once it just begins to wilt, which typically takes about 2 minutes under a lid.
Is the balsamic vinegar added during or after cooking?
The balsamic vinegar is added once the spinach has wilted, then tossed with the greens and carrots.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, light meal featuring lean protein and fresh vegetables.
What is the texture of the scallops after cooking?
When seared correctly, the scallops should be golden brown on the outside and opaque and tender on the inside.
Can I prepare this in under 30 minutes?
Yes, the recipe is described as quick to prepare and a great option for a hassle-free meal.
Do I need to add salt to the salad?
The Cajun or blackened seasoning usually contains salt, but you can adjust to taste after tossing the greens with balsamic vinegar.
Why do I need to avoid overcrowding the skillet?
Avoiding overcrowding ensures the scallops sear properly rather than steaming, allowing them to turn golden brown.
Is this dish spicy?
Yes, the Cajun seasoning provides a zesty and spicy kick to the scallops.
What tags define this recipe?
Tags include salad, scallops, Cajun, seafood, light meal, quick dinner, healthy, and summer recipe.
How much carrot do I need?
The recipe calls for 1/2 cup of julienne carrots.
Can I use a zip-top bag for coating?
Yes, the instructions suggest using a zip-top plastic bag to combine the flour and seasoning and toss the scallops.
What should the oil look like before adding scallops?
The oil should be heated until it is shimmering but not smoking to ensure a perfect sear.