Ingredients:
9 oz baby spinach
3/4 cup toasted almonds
5 Tbsp Olive Oil
1 lb medium sized scallops
4 oz sliced red peppers
1 1/2 Tbsp lemon juice
Optional ingredients: garlic, onions, tomatoes
Directions:
1. Place the spinach and almonds in a large mixing bowl and set aside.
2. Add 2 Tbsp of olive oil into a skillet, raise temperature to a medium heat
3. Add the scallops, flat side down and cook about 2 1/2 minutes. Use tongs to flip over and finish cooking the scallops. *Note* There is a small muscle on the side of scallops that should be removed before cooking. Leaving the muscle on will cause the scallop to be tough.
4. Remove scallops from heat and season with salt and pepper as desired.
5. On a low to medium heat, add the remaining olive oil to skillet and red peppers, along with any optional ingredients, until slightly soft.
6. Remove skillet from heat and add lemon juice. Pour warm dressing and ingredients onto spinach and toss.
7. Divide spinach onto plates and top with scallops.
