Scallop and Spinach Salad

• 1 (10 ounce) package spinach leaves, washed, stemmed and torn
• 3 thin slices red onions, halved and separated
• 12 ounces sea scallops
• ground red pepper
• paprika
• nonstick cooking spray
• 12 cup prepared Italian salad dressing
• 14 cup crumbled blue cheese
• 2 tablespoons toasted walnuts

1. Pat spinach dry place in large bowl with red onion.
2. Cover, set aside.
3. Rinse scallops and cut in half horizonally (to make 2 thin rounds); pat dry.
4. Sprinkle top side lightly with red pepper and paprika.
5. Spray large nonstick skillet with cooking spray; heat over high heat until very hot.
6. Add half of the scallops, seasoned side down, in a single layer, placing 1/2 inch or more apart.
7. Sprinkle with red pepper and paprika.
8. Cook 2 minutes or until browned on bottom.
9. Turn scallops; cook 1 to 2 minutes more until opaque in center.
10. Transfer to plate; cover to keep warm.
11. Wipe skillet clean; repeat procedure with remaining scallops.
12. Place dressing in a small saucepan; bring to boil over high heat.
13. Pour dressing over spinach and onion; toss to coat.
14. Divide among 4 plates.
15. Place scallope on top of spinach; sprinkle with blue cheese and walnuts.

red onions, scallops, ground red pepper, paprika, nonstick cooking spray, blue cheese, walnuts

Taken from www.food.com/recipe/scallop-and-spinach-salad-217423 (may not work)