Monday, February 1, 2010

Sea Scallops and Spinach

First put pepper and Kosher salt on the scallops, I used a few sea scallops and a few bay scallops, the bay scallops were WAY cheaper and taste the same, I recommend using them. First of all don't put too much salt, mine was too salty, so I say be very conservative with the kosher salt, a light sprinkle will do. After this you dust them in flour before dropping them in the pan.
cut up shallots and garlic, I used two smaller cloves of garlic, instead of the one larger clove, but I like garlic...
finely chop the flat leaf parsley.. I hadn't really chopped it up very much yet.
This is the scallops dropped in the pan with the butter and wine sauce sizzling!
yum, it thickens up because the flour from dusting the scallops gives it a nice thickness for the sauce.
Cook spinach per directions and top Scallops on the bed of spinach!
1 lb. fresh bay or sea scallops
Kosher salt
Freshly ground black peper
All-purpose flour, for dredging
4 tbsp. unsalted butter, divided
½ cup minced shallots (about 2 large)
1 clove garlic, finely minced
2-3 tbsp. flat-leaf parsley, minced
1/3 cup dry white wine
1 lemon, halved

If using bay scallops, leave them whole. If using sea scallops, cut them in half horizontally (or, leave them whole and cook a bit longer). Season the scallops with kosher salt and black pepper, toss with flour, and shake off the excess.

In a large skillet or sauté pan, melt 2 tablespoons of the butter over high heat until sizzling. Add the scallops to the pan in a single layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving. Then turn and brown lightly on the other side. This should take about 3-4 minutes total (closer to 8 minutes for sea scallops left whole).

Add the rest of the butter to the pan with the scallops and let it melt. Add the shallots, garlic, and parsley to the pan and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine to the pan and cook for 1 minute. Taste the sauce for seasoning and adjust as necessary. Serve hot, with a squeeze of fresh lemon juice over the scallops.

My comments: I liked this recipe, but like I said earlier, I added too much salt. So next time I won't add that much salt. It was nice and very filling, surprisingly! It also would be good served with a side of rice. Daniel liked it, but he did say it was way too salty, so I think if you don't use that much salt, it will be really delicious!



  1. I will have to try these. Troy loves scallops.

  2. They were very good, just make sure you are conservative on the kosher salt, they really don't need much.