Best Pan Seared Spinach Recipes

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH

Steps:

• Season the sea bass with salt and pepper.
• In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
• While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
• Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
• In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
• For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!

PAN-SEARED SCALLOPS WITH BACON AND SPINACH

Steps:

• 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.
• Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
• Transfer to a plate; keep warm.
• Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
• 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 and pinch of crushed red pepper flakes.
• Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
• Serve immediately with lemon wedges, if desired.

PAN-SEARED SCALLOPS WITH SPINACH

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.

PAN SEARED SPINACH

Steps:

• Heat a large skillet over medium high heat.
• Add butter and garlic, be careful not to scorch the butter!
• Cook garlic until slightly brown.
• Add red onion slivers cook until soft about 2 minutes.
• Add baby spinach leaves and toss until just warm.
• DO NOT OVER COOK.
• You want the spinach to be a little crisp.
• Season with fresh ground salt and pepper.
• Serve immediatly.
• ENJOY!

WARM SPINACH SALAD WITH PAN-SEARED SCALLOPS AND APRICOTS - SWEET BASIL

Steps:

• Heat a skillet over medium-high heat. Add the OO and a tbsp of butter, cooking until the butter is melted and brown. Season the scallops with S&P, place them in a skillet, and sear on one side for 1-2 mins until beginning to brown. Add the garlic, onion, and rosemary. Saute until the garlic and onion begin to brown. Add the lemon, vinegar, tomatoe, and the remaining 1 tbsp of butter. Flip the scallops around to sear a little bit on all sides. Evenly distribute the spinach among serving plates, and then top with a portion of scallops and sauce, Garnish with the diced apricots, basil, and parsley.

PAN SEARED SALMON WITH LEMON GARLIC SPINACH

Steps:

• 1. Combine 1/2 teaspoon cumin, 1/r teaspoon salt and 1/8 tsp pepper, sprinkle evenly over fish. Heat 1 tsp oil in a large skillet over med high. Add fish, flesh side down and cook 4 minutes. Turn fish over and cook 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove fish from pan and keep warm. Wipe drippings away from pan with paper towel. 2. Add remaining oil to pan and heat over medium high heat. Add garlic and saute 1 min. Add spinach in batches and cook until spinach wiltsand liquid almost evaporates, stirring frequently. Stir in remaining cumin, salt, pepper and lemon rind. Serve fish over wilted spinach and use lemon wedges as garnish.

SPINACH SALAD WITH PAN SEARED SALMON

Steps:

• 1. To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
• 2. Put spinach in a large bowl.
• 3. Slice the mushrooms and add to the spinach.
• 4. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
• 5. Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
• 6. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
• 7. Remove from pan and place on a cutting board.
• 8. Plate the salad onto two dinner plates.
• 9. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish. Use half of the egg for each plate.
• 10. Sprinkle half the walnuts on top of each salad.
• 11. Cut the salmon filets on an angle into strips with a sharp knife. Using the side of the knife lift the salmon and fan over the salad.
• 12. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

PAN-SEARED STEAK WITH SPINACH, GRAPES, AND ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet. Toast in oven, tossing occasionally, until golden, 5 to 8 minutes. Transfer to a small bowl; set aside.
• Heat a large skillet over medium-high. Season steaks with salt and pepper; cook in skillet, turning once, until medium-rare, 3 to 5 minutes per side. Transfer to a plate, and tent loosely with aluminum foil (reserve skillet).
• Place spinach and grapes in skillet; toss with pan juices until spinach is slightly wilted, 1 to 2 minutes. Stir in vinegar and toasted almonds. Serve steak with spinach.

PAN-SEARED SCALLOPS WITH SMOKED-TOMATO BUTTER AND WARM SPINACH SALAD

Steps:

• Make smoked-tomato butter:
• Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water. Peel and core tomato, then cut crosswise into 1/4-inch-thick slices and remove and discard seeds.
• Line drip tray of smoker with foil and spread wood chips over center of smoker pan (cover roughly the diameter of burner). Put drip tray on top of chips and put a lightly oiled rack in tray. Arrange tomato slices in 1 layer on rack and put smoker on stove, centered on 1 burner, then heat, uncovered, over moderate heat until chips begin to smolder, 2 to 3 minutes. Slide cover on, then smoke tomatoes over moderate heat 25 minutes. Remove cover from smoker. Cool tomatoes to room temperature, then purée in a food processor along with butter, salt, and a pinch of pepper. Force mixture through a fine-mesh sieve into a small bowl, then transfer to a sheet of wax paper or parchment paper and roll into a log about 1 inch thick. Twist ends of paper to enclose butter and chill until firm, at least 30 minutes.
• Prepare salad ingredients:
• Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 8 to 12 minutes. Transfer with a slotted spoon to paper towels to drain. Discard bacon fat or reserve for another use.
• Toss together spinach and watercress in a medium bowl.
• Put oven rack in middle position and preheat oven to 400°F.
• Whisk together lemon juice, lime juice, garlic, salt, and a pinch of pepper in a medium bowl. Whisk in olive oil.
• Cook scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in cleaned 10-inch skillet over high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and almost cooked through, about 4 minutes total. Transfer to a plate.
• Finish cooking and assemble:
• Whisk vinaigrette and toss greens with just enough vinaigrette to coat, then add bacon, tossing to combine. Divide salad among scallop shells or small plates and arrange 2 scallops on top of each salad. Cut 8 (1/4-inch-thick) slices tomato butter and place a slice on top of each scallop.
• Arrange shells or plates on a baking sheet and heat in oven until butter is melted and scallops are just cooked through (greens will wilt slightly), 3 to 4 minutes. If using shells, transfer to larger plates.

PAN SEARED SALMON WARM SPINACH SALAD

Steps:

• Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
• Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
• Remove salmon from pan and place in oven to finish approximately 5 minutes
• While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
• Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve

PAN-SEARED SCALLOPS WITH GINGER-ORANGE SPINACH (COOKING LIGHT)

Steps:

• Combine first 3 ingredients in a bowl.
• Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
• Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm.
• Remove scallops from marinade, reserving marinade. Place skillet coated with cooking spray over high heat until hot. Add scallops; cook 1 1/2 minutes on each side or until golden brown. Remove from skillet; keep warm. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).
• Arrange scallops over spinach mixture; drizzle with sauce.

PAN-SEARED SCALLOPS WITH TURKEY BACON AND SPINACH

Steps:

• 1. NOTE: Use a cast iron skillet or a skillet without non-stick service to sear the scallops for best results.
• 2. Cook bacon in a large sillet over medium high heat unti crisp and remove from pan onto a paper towel.
• 3. Remover pan stove and reserve about 1 tablespoon of dripping in the pan,coarsely chop bacon and set aside.
• 4. Place your skillet back on the stove and increase the heat to high.
• 5. Pat scallops dry with paper towels and sprinkle evenly with 1/8 each of a teaspoon salt and pepper.
• 6. Add scallope to drippings in pan and cook for 2 1/2 minutes on each side or until done.
• 7. Transfer to a plate and keep warm.
• 8. Reduce heat to medium high and add onions and garlic to pan and saute for 3 minutes, stiring frequently. Watching not to burn the garlic.
• 9. Add half the spinach and cook for 1 minutes or just until wilted, stirring frequently.
• 10. Add remaining half of spinach and cook 2 minutes, or until wilted, stirring frequently
• 11. Remove pan from heat and stir in remaing salt and pepper.
• 12. Divide spinach mixture among 4 plates, top each serving evenly with shopoped bacon and 3 scallops and server immediately with lemon wedges if desired.

PAN-SEARED SCALLOPS WITH SPINACH.

Steps:

• 1. In a large skillet (preferably cast-iron), cook bacon over medium-low heat until just crisp. Drain grease, reserving 1 tablespoon drippings in skillet; set aside. Place bacon on double layer of paper towels to cool. Cut into small pieces and set aside. 2. Meanwhile, rinse scallops; pat dry. In a clean plastic bag combine flour and Cajun seasoning. Add scallops; toss to coat. Cook scallops in the hot drippings in the skillet over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops. Deglaze the pan with white wine or water. 3. Add spinach to liquid in skillet. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops; heat through. Sprinkle with bacon.

PAN-SEARED SALMON PASTA WITH SPINACH RECIPE - (4/5)

Steps:

• First things first, fill a large pot with water, salt it, and turn it on high for the pasta. This recipe doesn't take that much time, so having the water ready will avoid aimless standing in the kitchen. Melt some butter in a pan over medium-high. Once the butter has completely melted, foams, and just begins to take on a brown shade, take the fish and place it in the pan flesh side down. Since the salmon is going to be broken up into the pasta, there's no need to splurge for salmon steaks, which run you around twice the price. Sauté the fish for 3 to 4 minutes, or until the skin has nice coloring like in this beautiful picture. Cook for another 3 to 4 minutes until the middle has lost much of its redness. Don't worry too much, since the fish will be placed into the sauce later in the recipe and will finish cooking if need be. You're developing a nice crust in this stage. When ready, remove the fish and place it on a cutting board. Remove the zest from one lemon. This can be done in various ways, but we just use a microplane cheese grater. Vegetable peelers work, too--make sure to use only the yellow skin and not the bitter white layer beneath it. Finely chop a handful of parsley. Wash the spinach in a colander. Place a little more butter in the same pan as you cooked the fish, and throw in the spinach. It will seem like an absurd amount of spinach, but it will dramatically shrink in a few moments. Once it has condensed by half, throw in the lemon zest. Now is a good time to check the pot of boiling water, as the rest of the recipe will be done in 10 minutes. If ready, throw in the pasta. Once the spinach looks wilted, pour the heavy cream into the pan and let it reduce for a few minutes, depending on how far along your pasta is. Meanwhile, remove the skin from the back of the fish. It is surprisingly easy to remove once it has been cooked. You can use a fork or a knife, but it is honestly much easier to peel back with your fingers. Get all of it completely off. Flake the fish with two forks. While the meat is tender and can easily be forced apart, try to feel with the forks for the parts that will separate naturally. This will make the chunks stay together better in the pasta. Place the salmon back into the pan, then toss in a whole handful of finely chopped parsley. Drain the cooked pasta, and dump it into the pan. Toss it with a pair of tongs and serve right away.