Recipe

Pan Roasted Sea Scallops with Wilted Spinach, California Raisins and Pine Nuts

by: Chef Nancy Oakes

Elegant, quick, easy! Make it for dinner, tonight!

Details

Serves:
Serving size: Serving size: 1-1/2 ounces scallops, 1 cup wilted spinach salad

INGREDIENTS

12 day boat sea scallops (1 ounce each)
Kosher salt and freshly ground pepper, to taste
1/4 c. extra virgin olive oil, divided
1 large shallot, minced
2 cloves garlic, minced
1 lb. baby spinach leaves, washed and drained till dry
1/2 c. California raisins, plumped in 1/3 cup sherry wine
1/4 c. pine nuts, toasted

PROCEDURE

Season scallops on all sides with salt and pepper; set aside. Heat large non-stick skillet or heavy frypan over medium-high heat. Add 2 tablespoons oil and scallops, flat side down. Cook for 2 to 3 minutes or until bottoms of scallops are golden brown and release from pan. Turn and finish cooking over medium heat for 1 to 2 minutes more. Keep warm.

Heat another large sautépan over medium-high heat. Add 2 tablespoons oil; cook shallots and garlic, stirring constantly, until translucent (145°F), about 30 seconds. Toss in the spinach with some water still clinging to it. Salt and pepper and toss quickly until spinach is wilted. Add raisins and pine nuts; toss to combine. Immediately, divide mixture onto 4 plates and top with scallops. Drizzle with olive oil and serve at once.

Nutrition Information (per serving)

Calories 360(48% from fat); Total Fat 20g (sat 3g, mono 12g, poly 3g); Cholesterol 30mg; Protein 20g; Carbohydrates 24g; Fiber 5g; Iron 5mg; Sodium 230mg; Calcium 148mg