Directions

1. Sprinkle scallops generously with blackening seasoning.
2. 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.
   
3. 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.
4. Top each scallop with about 1 tablespoon each spinach and strawberries.  Drizzle top with about 1/4 teaspoon balsamic glaze.