Best 8 Pan Seared Spinach Recipes

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 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.

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 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.