Lime Seared Scallops Over Baby Spinach Recipes

LIME SEARED SCALLOPS WITH SPINACH AND CARAMELIZED WALNUTS

Steps:

• For the walnuts, arrange walnuts in a dry nonstick pan over medium heat.
• Sprinkle them with sugar, and cook until they are shiny and brown, 4 to 5 minutes, shaking the pan continuously.
• Transfer to a small plate and set aside.
• For the scallops, whisk together 2 teaspoons of the oil, tarragon, zest, garlic, shallots, and half of the lime juice in a wide, shallow dish.
• Add scallops, toss to coat, cover and refrigerate for no longer than 30 to 45 minutes.
• Add remaining 2 teaspoons oil to a large skillet over medium and heat for about 2 minutes.
• Meanwhile, drain scallops from the marinade, and rest them on a paper towel for a moment to dry.
• Gently add scallops to the skillet, trying not to crowd them together. Do not move them, as that makes the searing process more difficult.
• Cook them on one side for 2 to 3 minutes, until the scallops are browned.
• Turn them over, and repeat the process.
• When the scallops are cooked through and opaque, deglaze the pan by adding the rest of the lime juice over the scallops.
• Remove the scallops and the accumulated pan juices, and place them on a covered plate to keep warm.
• For the spinach, heat oil in a large skillet over medium heat.
• Add garlic and cook until just lightly browned.
• Immediately add the spinach and cook briefly until the leaves are wilted.
• Season with salt and pepper.
• Form a nest of spinach on each of 6 plates.
• Place a portion of the cooked scallops over the spinach, add a little of the pan juices, and top with the caramelized walnuts. Serve immediately.

SEARED SCALLOPS WITH BABY SPINACH

Steps:

• Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
• dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
• Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
• Add soy sauce, sesame seeds and pepper to taste; toss to combine.
• Cover skillet; keep warm while scallops cook.
• Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
• Sear scallops until dark golden, about 2 minutes per side.
• Serve scallops over the spinach.
• Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

SEARED SCALLOPS AND SPINACH SALAD

Steps:

• Rinse the scallops and pat them dry.
• Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
• Heat the oil in a skillet to medium heat.
• Sear the scallops until browned and opaque, about 5 minutes, turning once.
• Remove the scallops from the skillet and keep them warm.
• Add the spinach and carrots to the skillet; sprinkle with water.
• Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
• Add the balsamic vinegar and toss to coat evenly.
• Spoon the spinach and carrots onto four plates and top with the seared scallops.

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

LIME SEARED SCALLOPS OVER BABY SPINACH

Steps:

• To Prepare the Lime-Tarragon Marinade Combine the olive oil, garlic, shallot, tarragon, lime zest, and half the lime juice. Toss the scallops with the marinade, and set it aside in the refrigerator to marinate for no longer the 30 to 45 minutes. To Prepare the Caramelized Walnuts Meanwhile, place the walnuts in a dry nonstick pan on medium heat. Sprinkle them with sugar, and cook until they are shiny and brown, 4 to 5 minutes, shaking the pan continuously. Reserve these for the garnish. To Prepare the Scallops Heat a heavy-bottom pan over medium heat for about 2-minutes. Add the olive oil to the pan and heat. Drain the scallops from the marinade, and rest them on a paper towel for a moment to dry. Gently add them to the pan; try not to crowd them together. Do not move them, as that makes the searing process more difficult. Cook them on one side for 2 to 3 minutes, until the scallops are browned. Turn them over, and repeat the process. When the scallops are cooked through and opaque, deglaze the pan by adding the rest of the lime juice over the scallops. Remove the scallops and the accumulated pan juices, and place them on a covered plate to keep warm until the spinach is sautéed. To Prepare the Spinach Heat the olive oil in a hot pan, add the garlic, and lightly brown it. Immediately add the spinach, and cook briefly until the leaves are wilted. Season with salt and pepper. Form a nest with the sautéed spinach on each plate. Place a portion of the cooked scallops over the spinach, add a little of the pan juices, and top with the caramelized walnuts. Nutrition Info Per Serving: 240 calories (60 from fat), 7g total fat, .5g saturated fat, 34g protein, 9g carbohydrate, 75mg cholesterol, 450mg sodium