Servings:
Serves 4 to 6 Servings
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.