LIME SEARED SCALLOPS WITH SPINACH AND CARAMELIZED WALNUTS
Plump white scallops are elegantly presented in a nest of bright, barely cooked spinach leaves. Crispy sweet caramelized walnuts add a delicious contrast to the tender mollusks, which have been marinated in tart lime juice with a hint of garlic and tarragon.
Time 55m
Yield Serves 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 260 calories, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 50 milligrams, Sodium 620 milligrams, Carbohydrate 19 grams, Protein 30 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
SEARED SCALLOPS AND SPINACH SALAD
If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.
Provided by Dreamgoddess
Categories Cajun
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3
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
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