Scallops, Wilted Spinach, and Warm Vinaigrette

This dish was inspired by our neighbor, a chef, a few years ago after my wife asked her to make us an anniversary dinner. I'd like to think that my version compares to that meal, though I couldn't hold a candle to her cooking prowess. I can always aspire to something, no?

For the salad.

Start by warming a handful of crushed walnuts in a pan over low heat. Higher heat will make the fats of the walnuts burn, so this will take some time. You want these added to the salad while still warm and have the smoky flavor of burnt toast. Meanwhile, toss a few good handfuls of baby spinach with some Watercress or other tasty green (Arugula, Dandelion, etc). Add some thinly sliced red onion and you're almost ready for plating.

Now the vinaigrette.

Fifty percent fresh lemon juice, fifty percent extra virgin olive oil, two cloves minced garlic, and Kosher coarse salt to taste. Set aside for later; that was tough.

Scallops.

Cook enough of these for about three large sea scallops per person. Sear the scallops over medium high heat in butter and olive oil until just golden (about 3-4 minutes per side). Again, if the heat is too high, the butter will burn and the oil will break down. Watch it.

Now bring it all together. Add the warm walnuts to the spinach and sprinkle with chunks of goat cheese. Top with the scallops and drizzle with warmed vinaigrette. The warmth of the walnuts, scallops, and vinaigrette will wilt the spinach and, combined with the creaminess of the goat cheese, will meld the flavors together. The simplicity of this dish is spoken through the ingredients and the preparation. The taste speaks for itself.