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Seared Scallops with Strawberry Balsamic Glaze

This appetizer combines scallops with baby spinach and strawberries topped with a tangy balsamic glaze.

Total Time: 45 minutes

Servings: 20

Ingredients

20 large sea scallops

blackening seasoning

10 oz. baby spinach leaves

1 tablespoon butter

1 tablespoon olive oil

½ teaspoon garlic powder

salt and ground black pepper to taste

1-½ cups DOLE Chef-Ready Cuts Diced Strawberries

balsamic glaze

Sprinkle scallops generously with blackening seasoning.
Sauté spinach with garlic powder, in 1 tablespoon each butter and olive oil, in large skillet until just wilted. Season with salt and pepper to taste; set aside.
Heat second large skillet over medium-high heat; sear scallops in olive oil, as needed, two minutes on each side or until just cooked through.
Top each scallop with about 1 tablespoon each spinach and strawberries. Drizzle top with about 1/4 teaspoon balsamic glaze.