Nestled with a Warm Spinach Salad

Restaurant Seafood Salad Recipe

This restaurant seafood salad is a very special recipe that combines Scallops in a warm Spinach Salad and calls for roasted red pepper vinaigrette that brings everything together for a real culinary treat.

When shopping for this seafood make certain these seafood items are plump and firm, with a sweet aroma. The best of these are creamy or slightly off-white.

When cooked, each is opaque and just firm. Over cooking will make them tough.

If you use large ones, it might be best to slice each one into two thinner pieces for more uniform cooking.

This restaurant recipe is very adaptable. You can use a variety of seafood products with the warm spinach. The roasted red pepper vinaigrette complements all seafood. This IS a favorite restaurant recipe!

Seared Scallops -
Warm Spinach Salad

Favorite Restaurant Seafood Salad

Preparation time: 30 minutes. Serves 4.


  •  9 ounces of baby spinach (about 8 cups lightly packed)
  • 3/4 cup sliced almonds, toasted (optional but good)
  • 5 tablespoons olive oil
  • 1 pound of medium size scallops
  • 4 ounces roasted red peppers cut into thin strips (about 1/2 cup)
  • 2 medium shallots, sliced thin
  • 4 pieces of bacon, cooked and chopped (optional)
  • 1/8 teaspoon ground black pepper
  • 1 1/2 tablespoon sherry vinegar



  • Place the spinach in a large mixing bowl, add the almonds and set aside
  • Add 2 tablespoons olive oil into a skillet and raise the temperature to medium high heat (heat oil until it just begins to smoke)
  • Add the seafood, flat side down and cook about 2 1/2 minutes)
  • Use tongs and turn them over
  • Cook until medium-rare (about 45 seconds longer. The sides will have firmed and all but the middle third of each piece of seafood will be opaque)
  • Transfer the seafood to a plate, season with salt to taste and set aside
  • Lower heat to medium, add remaining 3 tablespoons of olive oil into the skillet
  • Add red peppers, shallots, 1/4 teaspoon of salt and pepper (and bacon if using)
  • Cook until the shallots soften slightly (about 2 minutes)
  • Remove the skillet from the heat and swirl in the vinegar
  • Pour the warm dressing over the spinach and toss to wilt
  • Divide the spinach salad among 4 plates and arrange the seafood items on top

Wow! You've got a winning seafood salad restaurant recipe!

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Did you know? Saint James was the brother of John, and one of the 12 Apostles.  The scallop shell was the symbol of the crusaders of the Order of Saint James. (Santiago in Spanish and St. Jacques in French).