Wednesday, October 3, 2012

Scallops with Mushrooms and Spinach

When I come across really fresh, plump scallops at the market, as I did today, I scoop them up and make this recipe. It's so quick and easy to prepare, yet tastes like a dish you would be served at a fine dining establishment.  This just goes to show that one doesn't need to use a long list of ingredients to create a memorable meal.

Scallops with Mushrooms and Spinach
16 sea scallops
kosher salt and black pepper
1/4 c all purpose flour
4 T European butter
olive oil
1c chopped shallots
8 oz. cremini mushrooms, trimmed and thickly sliced
1/2 c dry white wine
8 oz fresh baby spinach
2 T grated Parmesan
lemon wedges for garnish
Preheat oven to 275 degrees.
Pat the scallops dry with a paper towel; season both sides with salt and pepper; toss them in flour and shake off excess.
Heat 2 T olive oil in a large saute pan. when oil is hot, add the scallops and saute on one side until browned, about 3 minutes.  Turn the scallops over and saute for 2 more minutes.  Transfer scallops to a heat proof platter and place them in the oven.
Melt the butter in the saute pan and add the shallots.  Cook over med. heat for 2 minutes.  Add the mushrooms and cook for 4-5 minutes, turning often until tender and brown.  Add the wine and scrape up the brown bits with a wooden spoon.  Cook for 2 more minutes until wine reduces.
Add the spinach in batches to the saute pan and toss.
When all the spinach has wilted, add the spinach mixture to the scallops in the oven. sprinkle with Parmesan cheese and bake for 3 minutes.

Source:  Ina Garten.

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