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🥗 Pan-seared scallops on fresh spinach and tomato salad

321 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh spinach leaves
• 250 g cherry tomatoes
• 2 shallots
• 3 tbsp sherry vinegar
• 1 tsp sweet mustard
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 1 handful basil
• 2 tbsp sesame seeds
• 12 scallops (kitchen-ready, cleaned)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove any wilted or damaged leaves.
3. 3. Cut off the tough stems at the base.
4. 4. Spin the spinach dry.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes in half.
7. 7. Peel the shallots.
8. 8. Slice the shallots into very thin slices.
9. 9. Pour the vinegar into a small bowl.
10. 10. Add the mustard.
11. 11. Add four tablespoons of oil.
12. 12. Season with salt and pepper.
13. 13. Whisk the ingredients for the dressing vigorously.
14. 14. Put the spinach into a large bowl.
15. 15. Add the basil.
16. 16. Add the halved tomatoes.
17. 17. Add the shallots.
18. 18. Pour the dressing over the ingredients.
19. 19. Gently toss the ingredients together.
20. 20. Arrange the salad on plates.
21. 21. Heat a non-stick pan.
22. 22. Add the sesame seeds to the hot pan.
23. 23. Toast the sesame seeds without additional fat.
24. 24. Wait until the sesame seeds are golden brown.
25. 25. Remove the sesame seeds from the pan.
26. 26. Let the sesame seeds cool down.
27. 27. Wash the scallops.
28. 28. Pat the scallops dry.
29. 29. Add two tablespoons of oil to the same pan.
30. 30. Place the scallops in the hot pan.
31. 31. Fry the scallops on the first side.
32. 32. Fry them for about two minutes.
33. 33. Turn the scallops over.
34. 34. Fry them on the second side until golden brown.
35. 35. Season the scallops with salt.
36. 36. Season them with pepper.
37. 37. Place the scallops on top of the salad.
38. 38. Sprinkle the cooled sesame seeds over them.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 321
• Protein: 21 g · Fett/Fat: 21 g · Carbs: 12 g