Scallop and Spinach Salad

1 10-oz package spinach leaves, washed, stemmed and torn

3 thin slices red onion, halved and separated

12 ounces sea scallops

Ground red pepper

paprika

nonstick cooking spray

1/2 cup prepared fat-free Italian salad dressing

1/4 cup crumbled blue cheese

2 tablespoons toasted walnuts

Pat spinach dry; place in large bowl with red onion. Cover; set aside.

Rinse scallops. Cut in half horizontally ( to make 2 thin rounds); pat dry. Sprinkle top side lightly with red pepper and paprika. Spray large nonstick skillet with cooking spray; heat over high heat until very hot. Add half of scallops, seasoned side down, in single layer, placing 1/2 inch or more apart. Sprinkle with red pepper and paprika. Cook 2 minutes or until browned on bottom. Turn scallops; cook 1 to 2 minutes or until opaque in center. Transfer to plate; cover to keep warm. Wipe skillet clean; repeat procedure with remaining scallops.

Place dressing in small saucepan; bring to boil over high heat. Pour dressing over spinach and onion; toss to coat. Divide among 4 plates. Place scallops on top of spinach; sprinkle with blue cheese and walnuts.