Hot Scallop and Spinach Salad

Course : Seafoods
Serves: 4
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6 ounces fresh spinach leaves -- washed and stemmed
4 ounces blue cheese -- gorgonzola, or feta cheese, crumbled
1 pound scallops
2 teaspoons olive oil
1/2 cup low calorie or regular Italian dressing
1/2 cup peanuts -- coarsely chopped

Preparation / Directions:

Divide spinach leaves among 4 plates. Sprinkle crumbled cheese over. Rinse scallops and pat dry; cut large sea scallops in half horizontally. Heat olive oil in large frying pan over high heat. When hot, add half the scallops and cook, stirring often, until opaque through the center (cut to test), 1-2 minutes. Lift scallops from pan and set aside. Repeat with remaining scallops, adding more oil if needed. Bring dressing to a simmer over medium heat. Arrange scallops on spinach, drizzle with hot dressing and sprinkle with nuts.

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