Pan-Seared Scallops and Turkey Bacon Salad
Look for dry scallops, which have not been treated with chemical additives. Often a deeper beige color compared to bright white “wet” scallops, dry scallops don’t contain extra liquid preservatives so they brown up nicely.
¾ lb sea scallops (about 16)
½ tsp paprika
1/8 tsp black pepper
4 cups baby spinach
4 turkey bacon slices
½ cup Ideal Protein Classic Balsamic dressing
- Rinse scallops; pat dry with paper towels. Combine paprika and pepper. Sprinkle spice mixture evenly over scallops; set scallops aside. Place spinach in large bowl; set aside.
- Cook turkey bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels and crumble.
- Add scallops to drippings in pan. Cook 3 to 4 minutes on each side or until browned. Remove scallops from pan; set aside and keep warm. Add dressing to pan; bring to a boil, scraping pan to loosen browned bits. Pour over spinach; toss to coat. Divide salad greens evenly among 4 plates. Top evenly with scallops & turkey bacon.