Wednesday, September 21, 2011

Pan-Seared Scallops with Spinach

Quick and easy lunch and even more perfect for weeknights or entertaining. You can also serve it over fettuccine tossed with olive oil and Parmesan cheese.

1 lb. fresh sea scallops
2 tablespoons olive oil
2 tsp. Cajun seasoning
1 10-oz. pkg. prewashed spinach
1 Tbsp. dry white wine or water
2 Tbsp. balsamic vinegar

  • Rinse scallops
  • In a small container, combine scallops and seasoning to coat 
  • Heat 2 tablespoon of olive oil in a skillet
  • Cook over medium heat about 6 minutes or until browned and opaque, turning once.
  • Remove scallops and deglaze the pan with white wine or water.
  • Return scallops to pan, add vinegar; toss to coat evenly, heat through.
  • Plate pre-washed spinach, add scallops and drizzle with deglazed sauce from the skillet.

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