Scallops With Spinach
- 5 Tbsp. olive oil
- 4 garlic cloves, thickly sliced
- 1/4 tsp. red pepper flakes
- 1 lb. coarsely chopped fresh spinach
- juice of 1 lemon
- 1/4 tsp. black pepper
- 12 large sea scallops (approximately 3/4 lb.)
- 2 Tbsp. chopped shallots
- 1/2 c. white wine
- 2 Tbsp. chopped fresh Italian parsley
- Heat 3 tablespoons of the olive oil and garlic in a large saute pan on medium heat until it starts to sizzle and garlic begins to brown, about 4 minutes. Add red pepper flakes, handful of spinach and lemon juice; cook, tossing for 1 minute, until spinach is slightly wilted. Continue adding and tossing remaining spinach until wilted, about 3 to 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Arrange spinach in center of 4 small plates. Wipe the pan clean and heat 1 tablespoon of the remaining olive oil over high heat until it starts to sizzle. Season scallops with 1/4 teaspoon salt and pepper. When the pan is smoking, add scallops and cook for 1 minute on each side. Remove scallops from pan and arrange around spinach on each plate. Put pan back on high heat; add remaining olive oil and the shallots. Saute for no more than 30 seconds. Add white wine, parsley and remaining salt. Cook over high heat until reduced in half, about 1 to 2 minutes, until it has a syrupy consistency. Spoon over scallops and spinach. Serve.
olive oil, garlic, red pepper, fresh spinach, lemon, black pepper, shallots, white wine, fresh italian parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23973 (may not work)