Best 6 Warm Spinach Salad With Pan Seared Scallops And Apricots Sweet Basil Recipes

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Indulge in the vibrant flavors of a Warm Spinach Salad with Pan-Seared Scallops and Apricots, a delectable dish that combines the best of land and sea. Fresh baby spinach forms the base of this salad, topped with succulent pan-seared scallops, juicy apricot slices, and a medley of toasted walnuts, crumbled goat cheese, and crispy bacon. Drizzle the salad with a sweet and tangy dressing made from apricot preserves, honey, and balsamic vinegar for a perfect balance of flavors. This recipe also includes instructions for creating Honey Garlic Butter Shrimp, a delightful appetizer featuring succulent shrimp sautéed in a luscious honey garlic butter sauce. For a sweet and refreshing treat, try the Apricot Sweet Basil Sorbet, a frozen dessert bursting with the flavors of ripe apricots and aromatic basil. Each recipe is presented with step-by-step instructions, cooking tips, and serving suggestions to ensure a delightful culinary experience.

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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 SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

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.

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.

SCALLOP, SPINACH AND ORANGE SALAD



Scallop, Spinach and Orange Salad image

Categories     Salad     Broil     High Fiber     Orange     Almond     Mussel     Spinach     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

2 oranges, peeled, white pith removed
1 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
1/4 cup olive oil
12 large sea scallops, each cut horizontally into thirds
2 tablespoons (1/4 stick) butter, melted
1/4 teaspoon paprika
8 cups fresh spinach leaves (about 10 ounces)
2 tablespoons sliced almonds, toasted
1/4 cup (1/2 stick) chilled butter, cut into pieces

Steps:

  • Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
  • Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
  • Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
  • Broil scallops until cooked through, about 3 minutes.
  • Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
  • Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

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

Tips:

  • Select Fresh Scallops: Choose plump and opaque scallops with a mild briny scent.
  • Pat Scallops Dry: Before searing, thoroughly pat the scallops dry with paper towels to prevent splattering.
  • Season Generously: Season the scallops liberally with salt and pepper to enhance their natural flavor.
  • Sear Scallops Properly: Sear the scallops in a hot pan with a little oil or butter for a few minutes per side, until golden brown and cooked through.
  • Use Tender Baby Spinach: Select tender baby spinach leaves for a delicate and flavorful salad base.
  • Toast Almonds for Extra Flavor: Toasting almonds adds a nutty and crunchy texture to the salad.
  • Balance Sweet and Tangy Dressing: Use a combination of sweet apricot preserves and tangy balsamic vinegar for a well-balanced dressing.
  • Garnish with Fresh Herbs: Add chopped fresh basil or mint to the salad for an aromatic touch.

Conclusion:

This warm spinach salad with pan-seared scallops and apricots offers a delightful blend of flavors and textures. The tender baby spinach, crispy almonds, and sweet-tart dressing complement the perfectly seared scallops. This dish is a great option for a light and flavorful meal, perfect for both casual gatherings and special occasions. By following these tips and the detailed recipe, you can easily create this delicious and visually appealing salad that will impress your family and friends. Enjoy the culinary experience!

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