This is a simple recipe that contains scallops (which we love) and spinach. Yes, spinach. I know, think of the old Popeye cartoon: “I’m Popeye the sailor man, I’m strong to the finish ‘cus I eat my . . .” You know the rest. I like spinach. I even liked it when I was a kid back at PS 75 in Harlem. And, believe me, I got hassled by my peers because of it. Kids are not supposed to like spinach. Well, some of us do.
You will note that for this recipe, we used frozen spinach. But, if you can get fresh spinach, you can use it as well. In this case, use 1-2 pounds fresh spinach, washed and trimmed. Steam the spinach for 3 minutes and drain. Then chop and toss with butter.
What makes this recipe good is that it’s a spur of the moment thing, and it works with any variety of greens, be it spinach or broccoli, or even okra. You can serve the scallops with any vegetable you want. With some crusty bread, a good wine (white or red), it’s superb. If you want to mix it with rice, quinoa, couscous or noodles, it’s still a definite winner.
4 (10-oz.) packages frozen spinach
2 tablespoons butter
3 tablespoons olive oil
2 pounds sea scallops, rinsed and patted dry
Salt and freshly ground pepper to taste
½ cup dry white wine
1 tablespoon balsamic vinegar
- Cook frozen spinach according to package directions. When done, toss with the butter and keep warm.
- Heat olive oil in a large saucepan over medium heat. Add scallops and sauté for 1½ minutes on each side. Season with salt and pepper. Add the wine and balsamic vinegar, and braise for 3 minutes.
- To serve, place spinach on a warm serving platter. Arrange scallops on top and spoon some cooking juices over them.
Yield: 6 servings.
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