We left out a few things from the original recipe, namely finely ground walnuts since my dad is allergic, and mushrooms since they were going into the pasta. Everyone enjoyed this and I look forward to actually making this myself one day soon!
My apologies for the poor quality and the lack of pictures for the next couple of posts. Dinner needed to be served!
Seared Scallops over Wilted Spinach
adapted from Traditional Home, October 2009 issue
Makes 6-8 side dish servings
20 sea scallops (about 2 pounds)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2-3 tablespoons olive oil
1/4 cup unsalted butter
1 cup chopped shallots
1/2 cup dry white wine
8 ounces fresh baby spinach
shaved Parmesan cheese for garnish
Preheat oven to 275 degrees F.
Pat scallops dry with paper towels, sprinkle with salt and pepper. Place flour in a medium bowl and add scallops a few at a time; tossing to coat.
Heat 2 tablespoons olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Remove from skillet and place on a a heat-proof platter, keep warm in oven. Repeat with the rest of the scallops, adding more oil if necessary. Bake for 5 to 8 more minutes, or until scallops are opaque.
Melt butter in same skillet. Add shallots and cook 4 to 5 minutes until tender, stirring. Remove skillet from heat. Add wine; return to heat and bring to boil. Reduce heat and boil gently for 2 minutes, stirring to loosen brown bits.
Gradually add spinach to skillet, tossing to wilt before adding more. Season to taste with salt and pepper.
Transfer spinach to a serving plate; top with scallops and garnish with Parmesan cheese. Serve immediately.