Seared Scallops And Spinach Salad

• 1 lb fresh sea scallop
• 2 tablespoons flour
• 2 teaspoons blackened steak seasoning or 2 teaspoons cajun seasoning
• 2 tablespoons cooking oil
• 1 (10 ounce) package prewashed baby spinach leaves
• 1/2 cup julienne carrot
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon water

1. Rinse the scallops and pat them dry.
2. Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
3. Heat the oil in a skillet to medium heat.
4. Sear the scallops until browned and opaque, about 5 minutes, turning once.
5. Remove the scallops from the skillet and keep them warm.
6. Add the spinach and carrots to the skillet; sprinkle with water.
7. Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
8. Add the balsamic vinegar and toss to coat evenly.
9. Spoon the spinach and carrots onto four plates and top with the seared scallops.

flour, cajun seasoning, cooking oil, baby spinach, julienne carrot, balsamic vinegar, water

Taken from www.food.com/recipe/seared-scallops-and-spinach-salad-163152 (may not work)