SCALLOPS WITH WILTED SPINACH
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
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.
SEARED SCALLOPS WITH BABY SPINACH
A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.
Provided by Chef Kate
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4
SEARED SCALLOPS OVER BABY SPINACH
Steps:
- see above
SCALLOPS WITH WILTED SPINACH AND ARUGULA
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
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.
BAY SCALLOPS WITH SPINACH AND GARLIC
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams
PAN-SEARED SCALLOPS WITH SPINACH
Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.
Provided by loof751
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
- Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
- Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
- Remove scallops from skillet. Deglaze skillet with white wine.
- Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
- Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.
Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1
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
SCALLOPS AND SPINACH OVER PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
- Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
- Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g
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