Warm Scallop And Spinach Salad
|Shallots||2 , minced|
|Defatted chicken stock||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Extra virgin olive oil||2 Teaspoon|
|Scallops||1 1⁄2 Pound|
|Balsamic vinegar||1 Tablespoon|
|Baby spinach leaves||8 Cup (128 tbs)|
To make the dressing: In a small bowl, whisk together the the shallots, stock and lemon juice.
Gradually whisk in the oil.
To make the salad: Heat the oil in a large no-stick frying pan over medium heat.
Add the scallops and cook for 1 to 2 minutes, or until golden and just cooked through.
Transfer the scallops to a platter.
Add the stock and boil for 1 minute.
Add the vinegar and boil until the liquid is reduced to a glaze, about 30 seconds.
Return the scallops to the frying pan and stir to coat with the glaze.
Toss the spinach with enough dressing to coat the leaves; top with the scallops.
Pass the remaining dressing.