Best 13 Warm Spinach Salad With Pan Seared Scallops And Apricots Sweet Basil Recipes

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In search of a culinary delight that tantalizes your taste buds and nourishes your body? Look no further than the warm spinach salad with pan seared scallops and apricots sweet basil. This dish is a symphony of flavors and textures, combining the earthy sweetness of spinach, the delicate brininess of scallops, the tangy-sweetness of apricots, and the aromatic freshness of sweet basil. It's a perfect balance of warmth and freshness, making it an ideal choice for a light and satisfying lunch or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SEARED SCALLOPS SPINACH SALAD



Pan Seared Scallops Spinach Salad image

Pan Seared Scallops Spinach Salad with avocado, carrot ribbons and cherub tomatoes.

Provided by Amy Tinnin - A Cup Full of Sass

Categories     Healthy

Time 9m

Number Of Ingredients 11

--- For the Scallops ---
8 Scallops (Preferably Dry Scallops Use 4 sea scallops for one salad)
2 Tablespoons Avocado Oil (or Olive oil)
Salt
Cracked Black Pepper
--- For Salad ---
1 Avacado (use half for each salad)
4 cups Spinach leaves
1/2 lemon (squeezed over salads)
1 Carrot shaved into ribbons
1 Cup Cherub Tomatoes (divided between salads)

Steps:

  • Prepare the spinach salads by adding spinach to bowls.
  • Slice avocado and add them to the spinach bowls.
  • Add ribbon carrots and Cherub Tomatoes. Set aside.
  • In a caster iron skillet, heat 2 tablespoons of Avocado oil (or Olive Oil) over medium-high heat.
  • Once the pan is hot add scallops being careful not to overcrowd; sear 2 minutes on each side or until golden brown. We are searing on very high heat so the outside browns and the inside remain juicy.
  • Remove immediately from heat and serve over salad. Squeeze lemon over each salad.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH HOT BACON DRESSING



Spinach Salad with Hot Bacon Dressing image

This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing.

Provided by Chef John

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 19

½ pound sliced bacon, cut crosswise into 1/2-inch strips
¼ cup vegetable oil
½ cup minced onion
1 pinch salt
2 cloves garlic, minced
⅓ cup apple cider vinegar
¼ cup rice vinegar
½ cup water
½ cup white sugar
1 ½ tablespoons Dijon mustard
⅓ cup bacon drippings
2 teaspoons water
1 teaspoon cornstarch
1 pinch cayenne pepper
salt and ground black pepper to taste
1 pound baby spinach leaves
1 (15 ounce) can black-eyed peas, rinsed and drained
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes

Steps:

  • Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
  • Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until the garlic is fragrant and golden, 1 minute.
  • Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
  • Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
  • Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
  • Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

Nutrition Facts : Calories 430 calories, Carbohydrate 34.4 g, Cholesterol 26.1 mg, Fat 28.3 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 8.5 g, Sodium 673.6 mg, Sugar 18.2 g

WARM SCALLOP SALAD



Warm Scallop Salad image

Bottled dressing adds to the easy preparation for this warm, wonderful salad. Gertrudis Miller in Evansville, Indiana got the recipe from a friend years ago. "It couldn't be much quicker to make," she shares, "and it always brings compliments when I serve it."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound sea scallops
1 tablespoon canola oil
1 medium sweet red pepper, julienned
2 teaspoons minced garlic
1/3 cup Italian salad dressing
1 tablespoon water
6 cups torn mixed salad greens
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute scallops in oil for 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute red pepper and garlic for 2-3 minutes. Add salad dressing and water; cook 2-3 minutes longer, stirring occasionally. Return scallops to the pan; cook for 2-3 minutes or until heated through., Place the greens in a salad bowl. Add scallop mixture and toss lightly; sprinkle with pepper.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 491mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SEARED SCALLOPS AND SPINACH SALAD



Seared Scallops and Spinach Salad image

If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.

Provided by Dreamgoddess

Categories     Cajun

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

WARM SALAD OF SEARED SCALLOPS, HARICOTS VERTS, AND BELL PEPPERS IN WALNUT VINAIGRETTE



Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette image

Categories     Salad     Pepper     Sauté     Walnut     Scallop     Green Bean     Shallot     Gourmet

Yield Serves 8

Number Of Ingredients 11

1/2 pounds haricots verts (thin French green beans), trimmed
1 pound sea scallops
1/3 cup extra-virgin olive oil
3 yellow bell peppers, cut into 2- by 1/4-inch strips
3 orange bell peppers, cut into 2- by 1/4-inch strips
2 large shallots, minced
3 tablespoons Sherry vinegar
1/2 teaspoon sugar
3 tablespoons walnut oil
4 heads radicchio, outer leaves only
1/3 cup walnuts, toasted lightly and chopped

Steps:

  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, 2 to 3 minutes. Drain beans in a colander and refresh in cold water to stop cooking. Pat beans dry and wrap in a kitchen towel. Beans may be prepared 1 day ahead and chilled, covered.
  • Remove tough muscle from side of each scallop if necessary. Halve scallops horizontally and pat dry. Season scallops with salt and pepper.
  • In a non-stick skillet large enough to hold scallops in one layer heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden, about 2 minutes on each side. Transfer scallops with a slotted spoon to a large bowl.
  • In skilled heat 1 tablespoon remaining olive oil until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. Transfer bell peppers with slotted spoon to bowl with scallops.
  • In skillet cook shallots in 1 tablespoon remaining olive oil over moderate heat, stirring, until softened. Add vinegar, sugar, walnut oil, remaining olive oil, and salt to taste and simmer 1 minute. Remove skillet from heat and let vinaigrette cool 5 minutes.
  • Divide radicchio among 8 plates. Add beans and vinaigrette to scallop mixture and toss gently. Divide salad among plates and sprinkle with walnuts.

SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD



Seared Scallops with Grapefruit-Fennel Salad image

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Provided by The Herbalist & The Carnivore

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon butter
3 tablespoons olive oil, divided
16 large sea scallops
½ medium red grapefruit
½ bulb fennel
3 cups baby spinach leaves
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon diced shallot
1 teaspoon brown mustard
1 teaspoon honey
salt and ground black pepper to taste

Steps:

  • Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
  • While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
  • Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
  • Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

  • Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
  • Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
  • Toss salad ingredients with the vinegar.
  • Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
  • Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

APRICOT SPINACH SALAD



Apricot Spinach Salad image

This is such an easy salad yet it is so full of flavor. The vinaigrette add a great flavor to the spinach and apricots.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (10 ounces) fresh baby spinach
1 cup canned apricot halves, drained and sliced
1/2 cup golden raisins
1/2 cup raspberry vinaigrette
1 teaspoon grated lemon zest

Steps:

  • In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.

Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.

WARM SALAD OF SEA SCALLOPS, BEETS, AND SPINACH



Warm Salad of Sea Scallops, Beets, and Spinach image

When buying sea scallops, pick the firmest, freshest available, and use as soon as possible (after removing the little hard white side muscle with a sharp knife).

Provided by Martha Stewart

Number Of Ingredients 12

5-6 medium red beets, about 1 1/2 pounds, greens removed
6-8 baby golden beets, greens removed
7 1/2 tablespoons rice-wine vinegar
2 tablespoons water
1-3 tablespoons peanut oil
18 large sea scallops, trimmed
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
3 bunches fresh spinach
1 bunch fresh orache, "mountain spinach" (or 1 bunch arugula)
1 tablespoon finely chopped fresh ginger
3/4 tablespoon finely chopped garlic
6 tablespoons cold-pressed sesame oil

Steps:

  • Heat oven to 400 degrees.
  • Wrap the red beets in a foil packet and roast for 1 1/2 hours, or until soft. Boil the baby golden beets in salted water for 10 minutes, and cool immediately in ice water. Peel the beets and cut into thin disks; put red beets in a shallow bowl with 4 tablespoons rice-wine vinegar and yellow beets in a separate bowl with 1 tablespoon vinegar and 2 tablespoons water.
  • Heat 1 tablespoon peanut oil in a large saute pan. Lightly flour the scallops. Saute them over high heat until browned, about 4 to 6 minutes. Do not crowd the scallops--saute them in 2 or 3 batches. (Use another tablespoon of peanut oil for each additional batch.) When golden brown, turn them and cook 2 minutes more; then set aside in a warm oven (250 degrees).
  • When all the scallops are sauteed, pour off any remaining oil. Add the red and golden beets and cook for 30 seconds over high heat. Add the spinach, orache, remaining 2 1/2 tablespoons of vinegar, ginger, garlic, and sesame oil. Turn the spinach until slightly softened. Serve immediately, topped with the scallops.

WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL



WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL image

Categories     Salad     Shellfish     Sauté     Lunch

Yield 4-6

Number Of Ingredients 14

1 tbsp OO
2 tbsp butter
S&P
1 ib sea scallops
1 clove garlic
1 small red onion, grated
1/2 spring rosemary, chopped
Jucie 1/2 lemon
2 tbsp red wine vinegar
1/2 plum tomatoe, diced
1 LB fresh spinach
1/2 cup dried apricots, diced for garnish
chopped fresh basil for garnish
chopped fresh parsley for garnish

Steps:

  • Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.

Tips:

  • Choose Fresh Ingredients: For the best flavor and texture, use fresh spinach, scallops, and apricots.
  • Pan-Sear Scallops: Sear scallops in hot oil or butter for a golden crust and tender interior.
  • Prepare Vinaigrette: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and salt and pepper, creating a tangy and flavorful dressing.
  • Assemble Salad: Combine spinach, scallops, apricots, almonds, and goat cheese in a large bowl. Toss with vinaigrette and serve immediately while warm.

Conclusion:

Indulge in the delightful symphony of flavors in this warm spinach salad featuring pan-seared scallops and sweet apricots. This dish is not only visually appealing but also offers a tantalizing blend of textures and tastes. The succulent scallops, tender spinach, and juicy apricots are beautifully complemented by the tangy vinaigrette and creamy goat cheese. Each bite is a harmonious dance of savory, sweet, and tangy notes, leaving your taste buds craving more. Serve this stunning salad as an impressive appetizer or a light and satisfying main course, and prepare to captivate your diners with its culinary charm.

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