Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place spinach and almonds in a large bowl.
Lay scallops over a paper towel-lined plate or baking sheet; season scallops with salt and pepper.
Lay a single layer of paper towels over the scallops; set aside.
Heat 1 tbsp vegetable oil in a large nonstick skillet over high heat until just smoking.
Meanwhile, press paper towel flush on scallops to dry.
Add half of the scallops to the skillet and cook until evenly golden on one side, 1 to 2 minutes.
Using tongs, transfer the scallops, golden side facing up, to a large plate; set aside.
Wipe out the skillet using a wad of paper towels.
Add the remaining 1 tbsp vegetable oil to the empty skillet and return to high heat until just smoking.
Add the remaining scallops and cook until evenly golden, 1 to 2 minutes.
Turn the heat to medium, flip the scallops over, and return the first batch to the pan, golden side facing up.
Cook until the sides have firmed up and all but the middle third of the scallop is opaque, 30 to 60 seconds longer.
Transfer all the scallops to a large plate; set aside.
Wipe out skillet using wad of paper towels.
Add the olive oil, onion, orange juice, thyme, and 1/2 tsp salt to the skillet and return to medium-high heat until the onion is slightly softened, about 1 minute.
Remove the pan from the heat, add the oranges and vinegar, and swirl to incorporate.
Pour the warm dressing over the spinach mixture and gently toss to wilt.
Divide the spinach salad among four plates and arrange scallop on top
