SCALLOPS WITH SPINACH

SCALLOPS WITH SPINACH image

Number Of Ingredients 11

5 tablespoons EVOO
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1 lb. coarsely chopped spinach leaves
Juice of one lemon
3/4 teaspoon salt
1/4 teaspoon black pepper
12 large sea scallops (about 3/4 pound)
2 tablespoons chopped shallots
1/2 cup white wine
2 tablespoons chopped parsley

Steps:

Heat 3 tablespoons of EVOO and garlic over medium hight heat, until it starts to sizzle and garlic begins browning, about 4 minutes. Add red pepper flakes, handful of spinach, lemon juice and cook for about one minute. Continue adding spinach until all is wilted. Season with S&P. Transfer spinach to serving plates. Wipe pan clean and heat 1 tablespoon EVOO over high heat until it starts to sizzle. Season scallops with S&P. When pan is smoking, add scallops and cook for one minute on each side. Arrange atop spinach. Put pan back on high heat, add remaining EVOO and shallots and saute for no more than 30 seconds. Add white wine, parsley and remaining salt. Cook over high heat until reduced by half, about 2 minutes, until it has a syrupy consistency. Spoon over scallops.