Warm Spinach Salad with Seared Scallops and Roasted Pepper Vinaigrette
Why This Recipe Works
We preferred baby flat-leaf spinach to the curly variety, which was too dry and chewy, for our warm spinach and scallops salad recipe. In most instances, the test kitchen recommends a 4-1 ratio of oil to acid for vinaigrettes, but for our spinach and scallops salad recipe it led to a greasy salad. We found a 3-1 ratio far better when the dressing is served warm. As for cooking the scallops, we’ve found that they should be browned on just one side to prevent overcooking; they take just a few seconds once flipped to cook the second side through.