Best 3 Scallops With Wilted Spinach Recipes
Embark on a culinary journey with our tantalizing Scallops with Wilted Spinach recipe, a symphony of flavors and textures that will delight your taste buds. Pan-seared scallops, kissed with golden perfection, rest upon a bed of vibrant, wilted spinach, complemented by a medley of aromatic herbs and a hint of tangy lemon. This delectable dish is not only a feast for the senses but also a testament to the transformative power of simple, fresh ingredients.
In addition to this main course masterpiece, this article offers a treasure trove of complementary recipes to elevate your culinary repertoire. Discover the secrets of creating a refreshing Mango Salsa, a perfect accompaniment to grilled or roasted meats, or tantalize your palate with a zesty Lemon Butter Sauce, ideal for seafood and vegetables alike. For a touch of rustic charm, try the earthy goodness of Roasted Brussels Sprouts with Balsamic Glaze, or indulge in a symphony of flavors with our vibrant Greek Salad, a celebration of Mediterranean delights.
Each recipe is meticulously crafted with step-by-step instructions, ensuring success in your culinary endeavors. From the delicate sear of the scallops to the vibrant hues of the wilted spinach, every element of this dish is carefully considered to deliver an unforgettable dining experience. And with the accompanying recipes, you'll have a versatile collection of dishes to impress your family and friends.
SCALLOPS WITH WILTED SPINACH AND ARUGULA
In just a few minutes, scallops are seared and served over garlicky arugula and spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
- Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SCALLOPS WITH WILTED SPINACH
Cook up an elegant dish that's fit for a five-star restaurant with this Scallops with Wilted Spinach recipe. Delicately seasoned with a rich Dijon mustard sauce, these beautiful Scallops with Wilted Spinach look just as good as they taste.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
- Wrap 1 bacon strip around each scallop; secure with toothpick. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 minute on each side or until scallops turn opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
- Divide spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.66 g, Sugar 0 g, Protein 13 g
Tips:
- Choose high-quality scallops: Opt for dry-packed scallops over wet-packed ones as they retain their natural flavor and texture better.
- Pat the scallops dry: Before cooking, make sure to thoroughly pat the scallops dry with paper towels to remove excess moisture, which helps prevent them from steaming rather than searing.
- Season simply: Scallops don't need much seasoning as their natural sweetness shines through. A simple combination of salt, pepper, and a squeeze of lemon juice is often enough.
- Sear scallops quickly: Sear the scallops in a hot pan with a little butter or oil for just a few minutes per side, or until they develop a golden-brown crust on the outside while remaining tender and juicy on the inside.
- Use fresh spinach: Fresh spinach wilts quickly and easily, making it an ideal companion for scallops. Look for spinach with deep green leaves and no signs of wilting or yellowing.
- Don't overcook the spinach: Spinach cooks very quickly, so add it to the pan just before serving and stir until wilted, about 30 seconds to a minute.
- Add some acidity: A squeeze of lemon juice or a splash of white wine can help balance the richness of the scallops and spinach.
- Serve immediately: Scallops and spinach are best enjoyed immediately after cooking, while they are still hot and tender.
Conclusion:
Scallops with Wilted Spinach is a classic dish that showcases the delicate flavors of both ingredients. By following these tips, you can easily create a restaurant-quality meal at home. Whether you are a seasoned cook or a beginner, this recipe is sure to impress. So, gather your ingredients, heat up your pan, and get ready to enjoy a delicious and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
