Scallops With Wilted Spinach And Arugula Recipes

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SCALLOPS WITH WILTED SPINACH AND ARUGULA



Scallops with Wilted Spinach and Arugula image

In just a few minutes, scallops are seared and served over garlicky arugula and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach (about 10 cups)
7 ounces baby arugula (about 10 cups)
1/4 teaspoon crushed red-pepper flakes

Steps:

  • Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
  • Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS



Scallops with Arugula, Lentils, and Butter Beans image

This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

1 pound scallops
2 tablespoons olive oil
1 teaspoon sweet paprika
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 (12 ounce) bottle butter beans, rinsed and drained
1 lemon, juiced
½ teaspoon Italian seasoning
1 ½ cups cooked lentils
1 cup arugula, or to taste

Steps:

  • Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
  • Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
  • Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
  • Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 32.8 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 9 g, Protein 39.5 g, SaturatedFat 1 g, Sodium 631.4 mg, Sugar 2.5 g

SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

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.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW



Glazed Sea Scallops with Wilted Napa Cabbage Slaw image

Categories     Sauté     Quick & Easy     Scallop     Cabbage     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 1/2 teaspoons soy sauce
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
1 tablespoon Asian sesame oil
3 cups thinly sliced Napa cabbage
1 medium carrot, shredded
1 scallion, sliced thin
1/2 pound sea scallops
Garnish: thinly sliced scallion greens

Steps:

  • In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
  • In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
  • Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
  • Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
  • Serve slaw topped with scallops and garnished with scallion greens.

SCALLOPS WITH ARUGULA



Scallops With Arugula image

Make and share this Scallops With Arugula recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
3 red bell peppers, can use yellow
2 tablespoons butter
1 garlic clove, minced
4 cups arugula, torn
1/2 cup whipping cream
2 tablespoons tomato paste
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse scallops, pat dry and set aside.
  • Slice peppers lengthwise inot 1/2 inch wide strips.
  • In a large skillet, melt the butter over medium-high heat.
  • Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
  • Add arugula; stir fry for 30 seconds or until just wilted.
  • Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
  • To the same skillet, add cream and tomato paste.
  • Bring mixture to a boil and add scallops.
  • Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
  • Remove scallops with a slotted spoon; arrange alongside vegetables.
  • Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
  • Add lime juice, salt and pepper.
  • Spoon cream mixture over scallops.

Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6

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Top Asked Questions

How to cook scallops on the stove?
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.
How to cook spinach and shallots in a pan?
Directions. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir 2-3 minutes or until tender. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir 1-2 minutes or until wilted. Serve with scallops.
How to cook scallops and bacon in a pan?
Cook bacon in a large cast-iron skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high. Pat scallops dry with paper towels. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
How do you cook spinach for a spinach salad?
Add half of spinach; cook 1 minute, stirring frequently. Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently. Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.

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