Stir-fried Scallops with Strawberry Spinach Salad

Merideth and I are big fans of  MasterChef and their “stunning” dishes, including the signature “me on a plate” entries. In honor of the newest season, Merideth and I made our own signature dishes! For me, it’s scallops and a spinach strawberry salad. Probably not MasterChef worthy in its complexity, but tasty, light, and protein rich! Scallops and spinach are also high in iron, which I am usually low in due to my exercise.

There are two types of scallops you’ll commonly find: bay and sea scallops. Usually, I get sea scallops, as they are larger and better for pan-searing, but I didn’t pay close attention and got bay scallops for this dinner instead. No worries though – bay scallops are well suited for stir-frying! In both cases, seasoning with salt, pepper, and some lime juice is all you need.

Ingredients 

  • 1/2 lb scallops (about 25)
  • Canola oil
  • Salt and pepper
  • Lime juice
  • Spinach
  • Strawberries
  • Vinegrette: red wine vinegar, olive oil

Instructions

  1. Lay out scallops on a cutting board or plate and pat dry. Season with salt and pepper and let sit for about 5 minutes. Pat dry again.
  2. Heat canola oil in a skillet on medium-high heat and add scallops. If using the larger sea scallops, sear for 2-3 minutes on each side, or until the top and bottom are caramelized. If using smaller bay scallops, stir fry for about 5 minutes or until scallops feel more dense.
  3. Meanwhile, slice strawberries and use to top spinach salad. Dress with oil and vinegar!

Wine Pairing: I usually prefer red wine, but this goes well with a Sauvignon Blanc or, if you’re feeling fancy, some bubbly!

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