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Sea scallops with spinach

Servings:
Serves 4 to 6 Servings
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Ingredients

  • 1 pound large sea scallops (about 10 scallops)
  • 2 tablespoon unsalted butter
  • 2 tablespoon minced shallots
  • 2 tablespoon small capers
  • 1 pound spinach leaves, well washed in several changes of cold water, drained, and squeezed of excess liquid
  • 2 tablespoon freshly squeezed lemon juice

Preparation

Baking Directions:

Preheat the oven to 375°F.

Dust each  scallop with flour and season with salt and pepper.

Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat.

  When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes.

Turn the scallops over and add the shallots and capers to the pan.

Transfer the pan to the oven and bake for 5-7 minutes.

Season the spinach with lemon juice, salt and pepper.

Transfer the spinach to a platter.

Remove the pan from the oven and arrange the scallops over the spinach.

Spoon the shallots and capers over the scallops and serve.

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