Pan Seared Scallops Over Spinach Cobb Salad

Pan Seared Scallops Over Spinach Cobb Salad

Recipe by SandraMyersCourse: SeafoodCuisine: Paleo


Prep time


Cooking time


Total time






  • For the Salad
  • 4 slices sugar free uncured bacon

  • 2-3 large handfuls baby spinach

  • 1/2 cup quartered cherry tomatoes

  • 1 medium avocado

  • For the Scallops
  • 8 sea scallops 1/2 lb thawed if previously frozen

  • Bacon fat saved from cooking the bacon

  • Coarse sea salt

  • Black pepper

  • For the Lemon Vinaigrette
  • 1 tbsp and 2 tsp fresh squeezed lemon juice

  • 1-2 tbsp chopped fresh chives

  • 1/4 cup olive oil


  • Cook the bacon in a large cast iron pan over med-hi heat until crisp, drain on paper towel and set aside. Reserve a couple of tbsp of bacon fat to cook the scallops.
  • Prepare the salad by arranging spinach, avocado (sliced to preference) tomatoes, and cooled/crumbled bacon in a serving bowl or platter and set aside.
  • Prepare the scallops. Heat a large cast iron pan over med-hi heat and add the reserved bacon fat
  • Pat the scallops dry with paper towel and sprinkle with black pepper. Sprinkle a small amount of coarse sea salt over the bottom of the pan.
  • Once the fat begins to smoke, add the scallops to the pan one by one, and let cook on the first side about 2-3 minutes depending on thickness.
  • After the first side is brown and crisp, flip each scallop and cook about 2 more minutes, or until opaque (just cooked through.) Immediately remove the scallops from heat and arrange over the salad.
  • Whisk together the vinaigrette ingredients and drizzle over the salad just before serving.
Pan Seared Scallops Over Spinach Cobb Salad
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