This recipe, I’m told, is Italian in origin. It’s simple enough, sautéed scallops served over spinach. Nothing could be easier. And if you don’t like spinach, substitute another green. You’re only limited by your imagination. Enjoy.
The recipe calls for steaming the spinach (or whatever greens you use). If you don’t have a steamer (portable or otherwise), simple: in a pan, heat 1/3 cup water to a boil, add spinach, cover and steam as instructed. Drain, and continue with recipe as given.
SCALLOPS ON A BED OF SPINACH
½ pound spinach, washed and trimmed
1 tablespoon unsalted butter
4 tablespoons olive oil
18 large scallops (more or less)
Salt and freshly ground pepper to taste
½ cup dry white wine
1 tablespoon balsamic vinegar
- Steam the spinach for 2 minutes and drain. Chop the spinach and, while still hot, toss with the butter. Cover and keep warm.
- Heat olive oil in a saucepan or skillet over medium heat. Add the scallops and sauté for 1½ minutes on on each side. Season with salt and pepper. Add wine and balsamic vinegar, and cook for 3 minutes.
- To serve, place the spinach on a serving platter, arrange scallops on top and spoon some cooking juices over them.
Yield: 6 servings.