Monday, March 7, 2016

Sauteed Scallops with Spinach

I've probably eaten 100s of scallops in restaurants but today is the first time I cooked scallops myself.  I don't know if Chef Ramsey would be impressed but I sure was . . . LOL.

Sautéed Scallops with Spinach

2 servings

Preparation 10 min
Cooking 10 min
230 calories per serving

6 scallops, large 360 g
6 cups baby spinach 100 g
1 1/2 tbsp butter, unsalted 20 g
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
1 tsp pine nuts 3 g
1 pinch salt [optional] 0.1 g
ground pepper to taste

Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Prepare the baby spinach: Wash and drain well. Rinse the scallops and pat dry. Add salt and pepper.
Heat half of the butter in a pan over medium heat. (It is important to use a pan large enough to avoid crowding the scallops or they will steam and not turn golden-brown. For larger amounts, cook only a few scallops at a time and keep them warm in the oven while repeating the operation with the remaining scallops). Add the scallops then sauté rapidly, until they become golden-brown, about 2 min per side (they get harder and dry when overcooked). Set them aside on a warm plate in the oven.
Discard the remaining cooking liquid. Put the pan back over high heat. Melt the rest of the butter and scrape the bottom with a wooden spoon. Add the spinach and toss. Cook 2-3 min until wilted. Add salt and pepper, then add the pine nuts and lemon juice.
Distribute the spinach over the warmed individual serving plates. Place the scallops on top then serve.

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