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Sunday, January 29, 2012

Scallops and Spinach

I made this for the first time tonight.  It is so healthy and so good and a really quick meal.  If you are a meat and potatoes kind of girl this may not be your favorite, but it was a hit with my family.

12 large fresh or frozen sea scallops (about 1-1/4 lb.)
4 Tablespoons olive oil
3 cloves garlic, minced
1 - 5 oz. package baby spinach
2 teaspoons butter

Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels.  Set aside.  In a large nonstick skillet heat 2 Tablespoons of olive oil over medium-high heat.  Add garlic; cook and stir for 1 minute.  Add spinach and sprinkle with salt.  Cook, covered, for 3 minutes or until spinach is wilted, stirring occasionally.  Transfer to a medium bowl; cover and keep warm.  I added slivered almonds to my spinach.

Wipe most of juice out of skillet and add butter and 2 tablespoons of olive oil.  Heat over medium-high heat and add scallops.  Sprinkle scallops with salt and pepper.  Cook for about 5 minutes or until lightly browned.

I served the scallops and spinach with brown rice and sliced grape tomatoes.

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