Wednesday, August 18, 2010

A Spruced Up Spinach Salad with Scallops and Grilled Onions

Spinach is a standard fridge content at our house. I use it on sandwiches (both lunch and breakfast), sauté it as a quick side, and include it in salads more often than not. The other night, I decided to make a spinach salad the main event. But decided that the typical combo of bacon, hard-boiled egg and Catalina dressing wasn't sexy enough.

Solution? I caramelized a few thick onion slices in the grill pan, grabbed some scallops from the freezer and gave them a quick sear. Added them to the spinach along with some beautiful golden tomatoes and a little goat cheese. All it needed was a drizzle of balsamic vinegar, a glug (that's a culinary technical term) of olive oil and a sprinkling of toasted almond slices for crunch.

Dee-lish-us! Try it for yourself and see.

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