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

1. 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.
2. Cook turkey bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, pat dry with paper towels and crumble.
3. 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.

Serves 4